Wednesday, December 13, 2006

Let there be cake!

I love the show The Splendid Table. In fact, I enjoy it so much that I also subscribe to the email newsletter. I use Lynne Rossetto Kasper's recipes a lot because I know I can depend on them. This is one of my new favorites that I first made for Thanksgiving and then again today for a holiday party. I will also make it at my parents house on Christmas.

Pumpkin Upside Down Cake w/Cranberry Pecan Topping (from A Passion for Desserts, shared by The Splendid Table)
8-10- servings (I think this serves A LOT more than that!)

8 ounces (16 Tablespoons) unsalted butter
1 cup firmly packed brown sugar
2 cups fresh cranberries
1 cup coarsely chopped pecans, toasted
2 large eggs
1 cup pumpkin puree(be sure and buy 100% puree)
6 Tablespoons vegetable oil
1 ½ cups all purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt

Toast pecans in a 300 degree oven for about 10-15 minutes. Then Preheat the oven to 350 degrees. Line the bottom of a 9 inch square pan with parchment paper.
Melt butter in a small saucepan. Add brown sugar and whisk until smooth. Pour into the bottom of the prepared pan.
In a medium bowl, combine the cranberries and pecans. Place them in the pan on top of the brown sugar mixture.
In a large bowl, whisk together eggs, pumpkin, & oil. In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon & salt. Stir this mixture into the pumpkin mixture. Then spread the batter over the cranberry pecan topping.
Bake until a skewer inserted in the center comes out clean, about 35-40 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 removed the pan. Carefully peel off the parchment paper.
Serve with whipping cream.
Ok to make a day in advance, just cover and store at room temperature.

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