Saturday, October 12

Pumpkin Cranberry Upside Down Cake

Tart Cranberries top this moist sweet and spiced pumpkin cake.


For the most part, there is no cake I could say no to. With the exception of Pineapple Upside Down Cake. I’m not sure why it grosses me out so much perhaps it is because the version I have always had are canned pineapples and cherries with cake mix over the top. It always looks so pretty, the red and yellow against the cake. But the sweetness is just too much for me.



For #30DaysOfPumpkin, I decided to make a fall version of the my least favorite type of cake. A mix of tart cranberries and sweet spiced pumpkin cake dolloped with whipped cream. This is a cake I can not turn down. An upside cake that deserves a spot on your Thanksgiving table!


Pumpkin Cranberry Upside Down Cake

Ingredients:
1.5 cups all purpose flour
1 tsp baking soda
1 tbs baking powder
Pinch of salt
1.5 tsp pumpkin pie spice
1/2 cup granulated sugar
1/4 cup dark brown sugar
7 oz of pumpkin puree
2 eggs
1 tsp vanilla extract
1.5 tsp orange zest
3/4 cup butter, browned
For the cranberry topping:
3 tbs of unsalted room temperature butter. 
1 cup cranberries
1/2 cup granulated sugar

Directions:

For the cake:
Preheat oven to 350.

In a small sauce pan melt butter over medium/high heat until it becomes fragrant (nutty smelling) and turns a golden brown. Remove from heat and allow to cool slightly. 

In a mixing bowl sift together flour, baking soda, baking powder, salt and pumpkin pie spice.

In a separate mixing bowl mix your sugars, pumpkin, eggs, vanilla extract and orange zest together. 

Fold in your dry ingredients until fully incorporated. 

Slowly mix in cooled browned butter. Set aside.

For the berry topping:
Grease a 8 inch cake pan with your 3 tbs of butter. Arrange cranberries in the bottom of the pan. Sprinkle with sugar. 

Spread cake batter over the top of the berries and bake for 30 minutes or until a toothpick is inserted and comes out clean. 

Allow cake to cool for about 20 minuets. Then flip it out onto your serving dish. Serve with lightly sweetened whipped cream.  

Photobucket

7 comments:

  1. What an incredibly beautiful cake! I loooove cranberries!

    And I am SO with you on the pineapple upside down cake!

    ReplyDelete
    Replies
    1. Thanks Jen... yeah the whole pineapple out of a can thing doesn't do it for me.

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  2. This cake would be perfect for Thanksgiving, with two of my favorite ingredients. I love the idea of a different kind of upside down cake besides pineapple.

    ReplyDelete
  3. Ai que delicia!
    Kiss, Susana
    Nota: Ver o passatempo a decorrer no meu blog:
    http://tertuliadasusy.blogspot.pt/2013/10/dia-um-na-cozinha-e-escolha-do.html

    ReplyDelete
  4. This cake is just gorgeous :) the flavors are just perfect together!

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  5. Hi there, just had to clarify.... pineapple upside down cake and pineapple cherry dump cake are two VERY different things. The one you're referring to is the latter.
    **Pineapple upside down cake is the one made with pineapple rings, brown sugar, butter, and maraschino cherries in the bottom of the pan with prepared cake batter poured on top and baked, then flipped over while still warm from the oven for presentation.
    **Pineapple cherry dump cake is canned crushed pineapple in heavy syrup, canned cherry pie filling, dry yellow cake mix, and melted butter - all literally "dumped" into a cake pan (in even layers) in that order, baked, then served as is.

    ReplyDelete
    Replies
    1. If you look up almost any pineapple upside down cake recipe it's what I was referring to in this blog post. But thank you so much for your insight....

      Delete

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