Apple-Pumpkin Upside Down Pudding Cake

This is a really fun recipe. The name is long, sure, but it's pretty damned straightforward. Makes a great desert and it's really easy to make.

Dry Ingredients

1 1/2 C Whole Wheat Flour

3/4 C Sugar

1 t Baking Powder

1 t Baking Soada

1/4 t Salt

1/2 t Nutmeg

1/4 t Ginger

Wet Ingredients

1 t Apple Cider Vinegar

3/4 Vegan Milk Substitute (Almond, Soy, or Hemp)

1/4 C Canola Oil

3/4 C Pumpkin Puree

Apple Filling

6 Apples, cored, sliced thinly

1/2 C Sugar

A couple splashes of lemon juice or ACV

Clove and Cinnamon to taste

Mix up the apple filling and spread it across the bottom of a lightly greased cake pan.

Mix your dry ingredients up well, and of course mix your wet ingredients in a separate bowl. Fold the wet into the dry just as you would with any basic cake batter. Pour this over the apple filling and bake for about 30 - 35 minutes at 350. After 20 minutes test with a toothpick or sharp knife to make sure how it's doing.

When the toothpick comes out clean just allow the cake to cool a wee bit and serve. High quality vanilla ice cream would be wonderful with it, I prefer coconut ice cream.

Let me know if you try it out!