Pumpkin Apple Upside Down Cake

Autumn is winding down. Most of the leaves have fallen off the trees in the front yard. They'll be gone after the next storm blows through.

Too, my autumnal baking is coming to an end. The last of the pumpkin has disappeared and the apples are dwindling in the fruit basket.

It is bittersweet; I, too, look forward to the peppermint and gingerbread soon to make an appearance....

Pumpkin Apple Upside Down Cake

2 apples, cored and diced

1 T butter

1 T honey

juice of one lemon

1/2 c. sugar

2 eggs

7 T butter, melted

2/3 c. pumpkin

1/3 c. buttermilk

salt

1 t. baking soda

2 t. baking powder

1 1/2 c. flour, all-purpose

1 t. cinnamon

1 t. ginger (dry or fresh -- I used dry)

1/4 t. nutmeg

Preheat oven to 350 degrees F.

Butter and flour 9-in. round pan.

In a frying pan, melt 1 T butter over medium heat. Add apples and honey. Cook about 3-4 minutes, until just softened. Drizzle with lemon juice. Arrange apples at the bottom of the mold.

Beat eggs with sugar until light in color. Add melted butter; beat. Stir in buttermilk and pumpkin. Add dry ingredients to wet and mix until just combined. Carefully pour batter evenly over apples.

Bake 35-40 minutes. Let cool completely before flipping over and removing from pan. (This is important -- I did not do so this time around due to time constraints and the apples stuck and had to be remolded to the cake.)