Cranberry Pecan Pumpkin Upside-Down Cake
Preheat oven to 350 F.
Butter a 9 - inch square pan and line the bottom with parchment paper.
In a small bowl, combine cranberries and pecans; arrange evenly over brown sugar mixture.
Bake for 35 to 45 minutes or until a skewer inserted in the center of cake comes out clean. Transfer to a wire rack and let cool 20 minutes in pan. Run a thin-bladed knife between cake and sides of pan, then invent cake onto a serving platter. Remove pan and parchment and let cool at least 20 minutes. Serve slightly warm or cool with whipped cream.
Notes: To toast pecans, bake in a 350 F oven until golden, 7 to 10 minutes. You can also use walnuts.
If using frozen cranberries measure while frozen, then thaw before using.
9.0 to 12 servings
Saturday, December 5, 2009 - 1:58am