Cranberry Pecan Pumpkin Upside-Down Cake
1/2 cup firmly packed brown sugar
1 tablespoon rum
1 cup sugar
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
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.
In a large bowl with a mixer on medium speed, beat eggs, pumpkin, oil and sugar until smooth. In another bowl, stir together flour, baking powder, cinnamon and salt. Stir flour mixture into pumpkin mixture. Spread batter evenly over cranberries and pecans.
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