2cupsGala applespeeled and sliced into ¼ inch slices
½cupcanola oilor melted butter
¾cup100% Canned Pumpkin
2tablespoons Confectioner's Sugaroptional
Preheat oven to 350 degrees.
Line a 9-inch cake pan with parchment paper and grease well.
In a non-stick skillet, melt the butter and maple syrup (or brown sugar) over medium heat. Once the mixture is melted, add the sliced apples and stir to coat. Cover and let cook for 5 minutes.
Place apples on bottom of springform pan.
Mix together the flour, baking soda, and spices in a large bowl. In seperate bowl, whisk together the oil, sugar, egg, vanilla, and pumpkin. Add to dry ingredients and stir until just combined.
Pour pumpkin batter over apples and bake for 20-25 minutes, or until a toothpick comes out clean. Do not OVERBAKE!
Remove pan to a cooling rack and let cool for 10 minutes. With a butter knife, loosen cake from side of the pan. Invert cake onto a serving platter, remove parchment paper. Cool completely and then dust with powdered sugar.
Use Gala, Fuji, Granny Smith, or Golden Delicious apples for the apple layer.
Leftover cake can be stored in the refrigerator for up to 4 days. This cake does not freeze well.