Re: HAPPY TURKEY DAY!!! Pumpkin Upside-Down Cake Recipe
My turkey is in the crock-pot! Turkey with dry onion soup mix over it. I'm going to mix some fresh cranberries and orange marmalade together for a relish. Baked sweet potatoes and dip with raw carrots round out the meal. I baked some banana bread last night but from the looks of what's left there won't be any by dinner time. lol If I get up enough energy maybe I'll bake some cranberry bread or make Pumpkin Upside-Down Cake with Canberry Pecan topping. I didn't write down where I got this recipe from, probably someone here. Please let me know if it's your recipe so I can give you credit for this wonderful recipe.
Pumpkin upside-down cake with cranberry-pecan topping
8 ounces (16 tablespoons) unsalted butter
1 cup firmly packed brown sugar
2 cups cranberries
4 ounces (1 cup) coarsely chopped pecans, toasted
2 large eggs
1 cup pumpkin purée
6 tablespoons vegetable oil
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
Chantilly cream (sweetened whipped cream)
Preheat the oven to 350°. 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 mixture 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 purée 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. Makes 8 to 10 servings. Note: This cake can be made a day in advance; wrap in plastic and store at room temperature