Pumpkin and apple cake recipe
This pumpkin upside-down cake topped with bright apples and cranberries is an easy and delicious alternative to the typical Thanksgiving pie. The cake looks its best the day it is made.
The mixture comes together in a stand mixer, but can be mixed by hand using a whisk, a spoon and some elbow grease. Pay special attention to when you beat the eggs and sugar, and make sure they are light in color and texture.
The cake is great on its own, but you can serve it with a dollop of lightly sweetened whipped cream or scoops of vanilla ice cream, if desired.
storage: Store, covered, at room temperature for up to 3 days. Freeze the slices in an airtight container for up to 2 months.
ingredients
Meals: 10–12 (Makes a 12-inch cake)
directione
Active: 35 minutes
|Total: 1 hour and 5 minutes
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Step 1
Place the rack in the middle of the oven, then heat it to 350 degrees.
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Step 2
In a medium bowl, mix flour, cinnamon, baking powder, baking soda, salt and cardamom.
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Step 3
In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and eggs on medium-high speed until pale yellow and fluffy, 2 to 3 minutes. With the mixer running, gradually add the oil and beat until combined. Add the pumpkin puree and mix on medium speed until the ingredients are well combined. Scrape the bottom of the bowl.
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Step 4
Add the flour mixture and mix on low speed until the ingredients are combined. Don’t over mix; The mixture should be very thick. Remove the bowl from the mixer and quickly stir the mixture by hand with a rubber spatula to make sure everything is combined. Set the dough aside while you prepare the topping.
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Step 5
In a 12-inch cast iron skillet over medium-low heat, melt butter. Once melted, swirl the pan or use a brush to gently coat the sides of the pan with butter. Add the brown sugar and spread in an even layer. The sugar won’t dissolve in the butter, but that’s okay, just try not to have big dried spots of sugar. Arrange apple slices in two concentric rings around pan, or any pattern you prefer (not all slices may be used). Then place a cranberry inside the center of each apple slice and between the slices.
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Step 6
Increase heat to medium. Once the butter and sugar have reached a relatively strong bubble, let the mixture cook for 4 minutes. Remove the pan from the heat and pour the mixture over the apples, then gently spread it into an even layer, trying not to dislodge the apples and cranberries.
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Step 7
Place in the oven and bake for 30 minutes, or until puffed and golden and a cake tester or toothpick inserted in the center comes out clean. The cake should also spring back when gently pressed with your fingertips.
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Step 8
Allow the cake to cool in the pan for 15 minutes before turning it out onto a serving plate. You want to do this while the cake is still warm so it doesn’t stick. (If any topping sticks, scrape the pan and carefully reposition it on top of the cake – no one will be the wiser!) Let cool for at least 30 minutes or to room temperature before slicing and serving.
