Apple-Pumpkin Upside Down Cake With Almond Butter Glaze

Apple-Pumpkin Upside Down Cake With Almond Butter Glaze

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SERVING SIZE:

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

INGREDIENTS

2 tablespoons plus 1/4 cup unsalted butter, softened, divided

2 tablespoons plus 3/4 cup coconut sugar, divided

1 teaspoon cinnamon, divided

2 golden delicious apples, thinly sliced

1/2 cup canned pumpkin

2 eggs

1-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

3 tablespoons JUSTIN’S® Maple Almond Butter

2 teaspoons coconut oil

DIRECTIONS

Preheat oven to 350 degrees F.

In a microwave safe bowl, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. cast-iron skillet. Arrange sliced apples in a single layer over butter mixture.

In a medium bowl with an electric mixer, beat remaining ¼ cup butter and ¾ cup sugar until light and fluffy. Mix in pumpkin. Add eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining ½ teaspoon cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition.

Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before flipping onto a serving plate.

To make the glaze, melt almond butter and coconut oil in the microwave for about 30 seconds. Stir well and drizzle over the cake. Slice and enjoy!

INGREDIENTS

2 tablespoons plus 1/4 cup unsalted butter, softened, divided

2 tablespoons plus 3/4 cup coconut sugar, divided

1 teaspoon cinnamon, divided

2 golden delicious apples, thinly sliced

1/2 cup canned pumpkin

2 eggs

1-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup buttermilk

3 tablespoons JUSTIN’S® Maple Almond Butter

2 teaspoons coconut oil

DIRECTIONS

Preheat oven to 350 degrees F.

In a microwave safe bowl, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. cast-iron skillet. Arrange sliced apples in a single layer over butter mixture.

In a medium bowl with an electric mixer, beat remaining ¼ cup butter and ¾ cup sugar until light and fluffy. Mix in pumpkin. Add eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining ½ teaspoon cinnamon; add to creamed mixture alternately with buttermilk, beating well after each addition.

Spread batter evenly over apples. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Loosen sides of cake from pie plate with a knife. Cool 10 minutes before flipping onto a serving plate.

To make the glaze, melt almond butter and coconut oil in the microwave for about 30 seconds. Stir well and drizzle over the cake. Slice and enjoy!

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