Apple Pumpkin Upside Down Cake

Apple-Pumpkin Upside-Down Cake

Ingredients

* 3-4 cups Gala apples, peeled, cored, coarsely chopped,
sprinkled with sugar and cinnamon

* 2 cups all-purpose flour
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons pumpkin pie spice
* 1/2 teaspoon baking soda
* 1/4 cup butter, softened
* 1/4 cup shortening
* 1-1/4 cups sugar
* 1 teaspoon vanilla
* 2 eggs
* 1 15 oz. can pumpkin
* 3/4 cup buttermilk or sour milk*

Directions

1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil; grease foil. Set aside. Layer apples into the prepared baking pan, spreading evenly. Set aside.

2. In a medium bowl, stir together flour, baking powder, pumpkin pie spice, and baking soda; set aside. In a large bowl, combine the 1/4 cup butter and the shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add eggs one at a time, beating well after each addition. Beat in pumpkin. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Carefully spread batter (it will be thick) over apples in pan.

3. Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes.

4. Carefully invert onto a large serving platter; remove foil. Spoon any apple mixture remaining on the foil onto cake. Serve warm. Makes 12 servings.


** To make 3/4 cup sour milk, place 2 teaspoons vinegar or lemon juice in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.