Pumpkin Apple Cake

After a trip to the apple orchard with my friend, Patricia, she suggested I use some of the apples to make this cake.  I always take Patricia's advice when it comes to food!  This wholesome cake is moist and just right for Fall. 

• 2 tablespoons unsalted butter
• ¾ cup pure maple syrup, divided (or less - I only used 1/2 cup total)
• 2 cups apples, peeled and sliced into ¼ inch slices
• ¾ cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• 1 egg
• ½ cup canola oil
• 1 teaspoon vanilla extract
• ¾ cup pumpkin puree
• 2 tablespoons confectioner's sugar (optional)
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• Preheat oven to 350 degrees.  Place foil over the base of a 9 inch springform pan and then place sides on pan (I used an 8-inch cake pan). Grease well.
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• In a non-stick skillet, melt the butter and ¼ cup maple syrup over medium heat. Once the mixture is melted, add the sliced apples and stir to coat. Cover and let cook for 5 minutes.
• Place apples on bottom of springform pan.
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• Mix together the flour, baking soda, and spices in a large bowl. In seperate bowl, whisk together the oil, remaining ½ cup maple syrup, egg, vanilla, and pumpkin. Add to dry ingredients and stir until just combined.
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• Pour pumpkin batter over apples and bake for 20-25 minutes, or until a toothpick comes out clean.  Remove pan to a cooling rack and let cool for 10 minutes. With a butter knife, loosen cake from side of pan. Remove side of springform pan. Invert cake onto a serving platter. Remove base and foil from cake. Allow to cool completely and then dust with powdered sugar.
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