Cranberry Almond Pumpkin Upside Down Cake - Elizabeth Seeburger Garcia
Elizabeth Garcia
Tradition with a twist! This is a great Thanksgiving dessert.
ingredients
- Cooking spray
- 2 tablespoons unsalted butter
- 1/2 cup packed brown sugar
- 2 cups fresh cranberries
- 2 ounces chopped almonds, toasted
- 2 large eggs
- 3/4 cup canned pumpkin puree
- 2 tablespoons vegetable oil
- 1 1/2 cups all purpose flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
directions
- 1
Preheat oven to 350 degrees. Lightly spray a 9 inch square pan with cooking spray.
- 2
Pour melted butter into pan, tilting to evenly cover the whole pan. Sprinkle brown sugar over the butter.
- 3
Sprinkle the cranberries and almonds over the sugar mixture.
- 4
In a large bowl, whisk together eggs, pumpkin puree and oil.
- 5
In a separate bowl, sift together flour, sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture and mix well. Carefully spoon the batter over the cranberry almond mixture in the pan.
- 6
Bake 45 minutesor until a wooden toothpick comes out clean. Cool on a wire rack for at least 10 minutes. Place a large plate or cake platter over the pan.Invert and then remove the pan. Cool before serving.
Source: Elizabeth Garcia
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