Ingredients
2 large eggs, room temperature2 tablespoons plus 1/4 cup softened butter, divided 2 tablespoons plus 3/4 cup sugar, divided 1 teaspoon ground cinnamon, divided 2 medium apples (about 10 ounces), peeled and thinly sliced1/2 cup canned pumpkin1-1/4 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1/2 cup buttermilkVanilla ice cream, optional
Preparation
Preheat oven to 350°. In a microwave, melt 2 tablespoons butter. Stir in 2 tablespoons sugar and 1/2 teaspoon cinnamon; spread mixture into a 9-in. cast-iron skillet or pie plate. Arrange apples in a single layer over butter mixture.
Cream remaining butter and remaining sugar until light and fluffy, 5-7 minutes. Beat in pumpkin. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda, salt and remaining 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 inverting onto a serving plate. Serve warm and, if desired, with vanilla ice cream.
