Episode 38: Pumpkin Cranberry Upside Down Cake

Sep 19, 2021

Written By High Gluttony

So this is a recipe Gretchen has been making for almost 20 years. From the Cookbook, A Passion For Dessert, By Emily Lucchetti.

Becca learns that parchment paper is a integral part of keeping your cake from sticking to the pan.

Ingredients

8 oz butter

1 cup Brown Sugar

2 Cups Cranberries

4 Oz Pecans

2 Large Eggs

1 Cup Pumpkin Puree

6 Tablespoon Vegetable oil

1.5 Cups All Pourpose Flour

1 Cup Granulated Sugar (or Granulated Caramel)

1.5 teaspoon Baking Powder

1 teaspoon cinnamon

0.25 teaspoon salt

RECIPE STEPS

1. Preheat oven to 350 deg

2. Line 9x9 pan with parchment paper

3. Melt the butter 

4. Add the brown sugar and whisk until smooth

5. Pour brown butter mixture into the bottom of the pan

6. Mix together cranberries and pecans and spread over the bottom of the pan. 

7. In a large bowl, whisk together the eggs, pumpkin puree and oil

8. Sift together flour, sugar, baking powder, cinnamon, and salt. 

9. Fold together wet and dry ingredients until completely combined

10. Spread pumpkin mixture carefully over the cranberry pecan mixture.

11. Bake until a skewer inserted into the center of the cake comes out clean. 35-40 Minutes

12. Cool for 10 minutes. 

13. Place a plate over the pan and invert the cake. 

14. Carefully peel off the parchment paper.

Enjoy Repisode 31!

Good Reads - A Passion For Desserts

High GluttonyPumpkin Upside Down CakeUpside Down CakeCranberryPecanCranberry Pecan Topping