Friday, November 4, 2011

Cranberry Praline Pumpkin Upside Down Cake


I don't recall where I lifted this recipe from.  Probably Sunset magazine.  It's kind of amazing.

Preheat oven to 350.

¼ cup butter or margarine
½ cup firmly packed light brown sugar
1 ½ cups whole cranberries
2/3 cup chopped pecans
2 large eggs
1 cup canned pumpkin
½ cup vegetable oil
1 cup granulated sugar
1 ½ cup all purpose flour
1 ½ tsp. baking powder
1 tsp. cinnamon
¼ tsp. salt

toast the pecans in a 350 oven for 7 to 10 minutes.  (I don't actually do this part)

Butter a 9 inch square pan and line bottom with parchment paper.

In a small saucepan over medium heat, melt butter.  Whisk in brown sugar until combined.  Pour mixture into prepared pan, evenly covering bottom.

Spread pecans over the sugar butter mixture, and cranberries over that.

In a large bowl with a mixer on medium speed, beat eggs, pumpkin, sugar, and oil until smooth.  In a smaller bowl, stir together flour, baking powder, salt, and cinnamon.  Stir flour mixture into pumpkin mixture until combined.  Pour batter evenly over cranberries and pecans.

Bake in a 350 oven for 35-45 minutes, until a toothpick comes out clean.  Transfer to a wire rack and let cool for 10 minutes.  Run the point of a thin knife around edge of cake to loosen it from the pan, and invert cake onto a serving platter.  Remove pan and parchment, and let cool 10 more minutes before serving with whipped cream.

It’s best on the same day it’s made.

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