Discover the perfect recipe to create a delectable pumpkin cranberry upside-down cake that will tantalize your taste buds. This delectable treat combines the flavors of pumpkin and cranberries in a moist and flavorful cake, topped with a luscious caramel sauce that creates an irresistible combination of sweet and tart. With its delightful presentation and irresistible taste, this cake is sure to be the star of any gathering and a hit among dessert lovers of all ages.
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PUMPKIN UPSIDE-DOWN CAKE WITH CRANBERRY PECAN TOPPING
Make and share this Pumpkin Upside-down Cake with Cranberry Pecan Topping recipe from Food.com.
Provided by SJG3483
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Line the bottom of a 9-inch square pan with parchment paper Mix the butter and brown sugar until smooth and pour into the pan Combine the cranberries and pecans and pour them over the brown sugar mixture In a bowl, beat the eggs and then add the pumpkin puree, oil, applesauce, flour, sugar, baking powder, cinnamon and salt Carefully spread the batter over the cranberry-pecan topping.
- Bake until a toothpick comes out clean (about 40 minutes) Let cool for 10 minutes Run a knife around the edges, place a large plate or platter over the cake, and invert Remove the pan and carefully peel off parchmen.
PUMPKIN CRANBERRY UPSIDE-DOWN CAKE
Steps:
- Preheat the oven to 350 degrees F. 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.
Tips:
- For the cake batter, use room temperature ingredients to ensure they blend together smoothly.
- Cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a lighter, more tender cake.
- Gradually add the eggs to the butter-sugar mixture, beating well after each addition. This will help prevent the batter from curdling.
- Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough cake.
- For the pumpkin filling, use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which can alter the flavor of the cake.
- To make the cranberry sauce, use fresh cranberries if possible. Fresh cranberries have a tartness that pairs well with the sweetness of the cake.
- If you don't have a bundt pan, you can also bake the cake in a 9x13 inch baking dish. Just be sure to adjust the baking time accordingly.
Conclusion:
Pumpkin Cranberry Upside-Down Cake is a delicious and festive dessert that is perfect for fall gatherings. The cake is moist and flavorful, with a sweet and tangy cranberry filling. The upside-down presentation makes this cake a real showstopper. Whether you're serving it at a party or enjoying it at home with your family, this cake is sure to be a hit.
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