Pumpkin Upside-down Cake With Cranberry Pecan Topping

Recipe by Connie K
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READY IN: 1hr 10mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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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 saucepan over medium heat.
  • Add the brown sugar and whisk until smooth.
  • Pour the brown sugar into the bottom of the prepared 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.
  • In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt.
  • Stir the flour mixture into the pumpkin mixture.
  • Carefully spread the batter over the cranberry pecan topping.
  • Bake the cake until a skewer inserted in the middle comes out clean, 35 to 40 minutes.
  • Let cool for 10 minutes on a wire rack.
  • Place a large plate or platter on top of the cake.
  • Invert the cake and plate together, then remove the pan.
  • Carefully peel off the parchment paper.
  • Let cool completely before serving.
  • Serve with Chantilly Cream, optionally.
  • For Chantilly Cream: Whisk the cream, sugar and vanilla in a large bowl until soft peaks form.
  • The cream should hold its shape but still be satiny in appearance.
  • It should never be grainy.
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