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Apple Pumpkin Upside Down Cake

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Photo by Pattie Garrett

Recipe by Trish Aser of Brown Hound Downtown, shared by My Saratoga Kitchen Table, and originally printed for Edible Capital District
Yield: 1 cake

Ingredients
*Ingredients currently available at the farmers’ market
● ⅔ packed brown sugar
● ½ cup butter*
● 2 Tablespoons apple cider*
● 1 teaspoon molasses
● 6 or more apples*
● 2 cups all purpose flour
● 2 teaspoons baking soda
● 2 teaspoons baking powder
● 1¼ teaspoons ground cinnamon
● ¾ teaspoons ground ginger or 3 tsp fresh grated ginger*
● ½ teaspoon salt
● 1 cup sugar
● ½ cup melted butter*
● 2 large eggs*
● ½ cup molasses
● ½ cup pumpkin* puree
● ½ cup boiling water

Instructions
1. Preheat oven to 350 degrees. Grease 10 inch round cake pan.
2. Combine the brown sugar, butter, apple cider, and molasses in a saucepan. Bring to boil over medium heat, whisking until sugar dissolves and syrup is smooth. Boil 1 minute. Pour evenly into prepared pan.
3. Core, peel, and cut apples into ½ inch slices and arrange in caramel in a decorative pattern.
4. Whisk dry ingredients (flour, baking soda, baking powder, cinnamon, ginger, salt, and sugar) together in a medium mixing bowl. In a separate bowl, mix wet ingredients (melted butter, eggs, molasses, pumpkin and water) until smooth. Add dry ingredients to wet and mix until just blended. Do not over mix.
5. Dollop batter over patterned apples so as not to disturb your design and smooth batter to cover to the edges.
6. Place cake pan on a cookie sheet to catch spills and bake about 35 to 40 minutes or until tester comes out clean. Let cool for 5 minutes.
7. Place serving platter face down over cake pan and flip to unmold the cake. Serve warm with ice cream or whipped cream.

Notes:
The original recipe calls for 2 to 3 apples. You may need as much or more than 6 apples for cover top of cake.
The original recipe has the baking time 25 to 30 minutes. You may need more, as much as 40 minutes.

Pumpkin Muffins with Honey Butter

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Photo by Pattie Garrett

Recipe by Tieghan Gerhard, shared by My Saratoga Kitchen Table
Serves: 16

Ingredients
*Ingredients currently available at the farmers’ market

For the muffins:
● 12 Tablespoons (3/4 cup) salted butter, melted
● ¾ cup packed brown sugar
● 2 teaspoons vanilla extract
● 2 eggs*
● 1 cup pumpkin puree*
● ¼ cup milk*
● 2½ cups all-purpose flour
● 2 teaspoons baking powder
● ½ teaspoon baking soda
● 1 teaspoon cinnamon
● 1 teaspoon nutmeg

For the streusel:
● ¾ cup all-purpose flour
● ½ cup packed brown sugar
● 1 teaspoon cinnamon
● 6 Tablespoons cold salted butter, cubed
● 4 ounces cream cheese, cut into 16 cubes

Cinnamon honey butter:
● 4 Tablespoons salted butter, at room temperature
● 2 Tablespoons honey*
● ½ teaspoon ground cinnamon

Instructions
1. For the muffins: Preheat oven to 350 degrees. Line 16 muffin tins with paper liners. In a large bowl, mix together the butter, brown sugar, and vanilla. Add the eggs, one at a time, until fully incorporated. Add the pumpkin and milk. Beat until smooth and creamy. Add flour, baking powder, baking soda, cinnamon, and nutmeg. Mix on low speed until just combined, being sure the batter is completely mixed.
2. To make the streusel: In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter and use your fingers to mix the butter into the flour until crumble forms.
3. Divide the batter among the prepared pan. Push 1 cube of cream cheese into each muffin. Evenly sprinkle the streusel over the batter. Transfer to the oven, bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
4. Meanwhile, make the cinnamon butter. In a small bowl, combine the butter, honey, and cinnamon.
5. Serve warm or at room temperature smeared with cinnamon butter.