- 3 large (or 4 small) heirloom baking apples, cored and sliced
- 2 tablespoons lemon juice
- 4 tablespoons (¼ cup) unsalted butter
- ½ cup sugar
- ½ cup toasted pepitas
- 1¾ cups unbleached all-purpose flour
- ¾ cup sugar
- 1 teaspoon dried sage, ground to a powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon powdered ginger
- ¼ teaspoon freshly ground nutmeg
- Pinch of salt
- 8 tablespoons (½ cup) butter, melted
- ⅔ cup puréed pumpkin
- ¼ cup buttermilk
- 2 eggs
Preheat oven to 350 degrees.
Combine apples and lemon juice in a bowl, set aside.
Place a 10-inch round baking pan over medium high heat. Melt butter. Sprinkle sugar all over the pan, and let it cook for 2-3 minutes until the sugar is slightly caramelized. Remove from heat and arrange apple wedges in a concentric circle around the outer edge of the pan. Sprinkle the pepitas in the center, taking care to cover any exposed caramelized sugar. Set aside.
In a large bowl, whisk together flour, baking powder and soda, sage, cinnamon, ginger, nutmeg and salt. In a large measuring cup, whisk together melted butter, pumpkin puree, buttermilk and eggs. Add wet ingredients to dry and mix until just combined.
Pour batter over topping in skillet, spreading evenly over the fruit. Bake until a tester inserted into the middle of the cake comes out clean, about 45 minutes. Let the cake cool 5 minutes.
Run a knife around the edge of the pan to help loosen the cake. Place a platter over skillet. Invert and serve warm with whipped or ice cream.