Pumpkin Cranberry Pecan Upside Down Cake
This week is one of my favorite weeks of the year. Thanksgiving is all about the food. And football. And family. And friends. It doesn’t get much better than that.
This cake can make Thanksgiving even better for you. I made this the other night and I had to literally put it away so I wouldn’t eat the whole thing. It’s absolutely amazing. It combines all my favorite Thanksgiving flavors with the pumpkin cake topped with a caramel/pecan/cranberry topping. And it is one of the easiest desserts to make ever. If you need a dessert for Thanksgiving, definitely give this a shot.
We loved it so much I will be making it again. Twice in one week. I never repeat recipes, let alone in the same week. Seriously, it’s that good.
One Year Ago: Thanksgiving Two-Fer Bars and NY Times Chocolate Chip Cookies
Two Years Ago: Oreo Brownies and Peanut Butter Sandwich Cookies
Pumpkin Cranberry Pecan Upside Down Cake
Yield: 8-10
Ingredients:
8 ounces (2 sticks or 16 Tbsp) unsalted butter
1 cup packed brown sugar
2 cups cranberries
4 ounces (1 cup) coarsely chopped pecans, toasted
2 eggs
1 cup pumpkin puree
6 Tbsp vegetable oil
1 1/2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
Directions:
Preheat the oven to 350 degrees.
Line the bottom of a 9-inch square pan with parchment paper.
Melt the butter in a small saucepot over medium heat. Add the brown sugar and whisk until smooth.
Pour the brown sugar mixture into the bottom of the cake pan.
In a medium bowl combine the cranberries and pecans. Place them in the pan over the brown sugar mixture.
In a large bowl, whisk together the eggs, pumpkin puree and oil.
Sift together the flour, sugar, baking powder, cinnamon and salt. Stir the flour mixture into the pumpkin mixture. Carefully spread the batter over the cranberry pecan topping.
Bake until a skewer inserted in the middle comes out clean, 35-40 minutes.
Cool the cake for 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert the cake and plate together. Remove the pan. Carefully peel off the parchment paper.
Recipe from Martha Stewart
I’m using this cake as my monthly What’s Baking challenge. Be sure to check out Catherine’s blog for the roundup later this month.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I guess they would be hard to bite into, but if you made them thinner you wouldn’t have such a beautiful swirl of blueberry in there. They look fabulous.
Those look amazing! Totally on my list!
These look delicious. I love lemon and blueberries.
Mimi
These look great! Maybe a little thinner would be better but either way they must have tasted fantastic!
Yum, I think your idea of a cheesecake ice cream brillant. I agree those swirls are gorgeous!
~ingrid
mmmmm i’d love to have a batch of those sitting in front of me right now!
These are too pretty to eat! I love the blueberry/lemon combo.
These look outstanding! I love the swirls and the combo of lemon and blueberry is always a winner!
Looks delicious! Gorgeous photos.
Those look great! What a beautiful photo!
very nice! look just exactly like the ones in the magazine!
eliza
http://fooddiary.blogsome.com
These are amazing! I didn’t know they were dairy free… We just found our little nephew is allergic to dairy, I’ll have to make these for him.
Just as gorgeous as they were on the cover of Gourmet. Saw these on tastespotting and knew I recognized them! Yum!
Just as gorgeous as they were on the cover of Gourmet. Saw these on tastespotting and knew I recognized them! Yum!
This looks ……… WOW!!!!
What a great idea! One of the best looking desserts I’ve seen in a long time – irresistable!