Pumpkin Upside-Down Cake with Cranberry Pecan Topping
Description
This delightful Pumpkin Upside-Down Cake with Cranberry Pecan Topping is a perfect holiday dessert that not only sparkles with elegance but also delights the palate with its rich flavors. With the combination of sweet cranberries, crunchy pecans, and moist pumpkin cake, this recipe is an enchanting addition to any winter celebration, be it Christmas or Thanksgiving. Originating from the beloved cookbook A Passion for Desserts, this cake is sure to impress your family and friends with its festive charm and delicious taste.
Nutritional Information
| Nutritional Information | Amount per Serving |
|---|---|
| Calories | 731.9 |
| Total Fat | 49.4 g |
| Saturated Fat | 21.4 g |
| Cholesterol | 137.5 mg |
| Sodium | 164.1 mg |
| Total Carbohydrates | 71 g |
| Dietary Fiber | 2.9 g |
| Sugars | 50.2 g |
| Protein | 5.6 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1 cup |
| Brown sugar | 1 cup |
| Cranberries | 2 cups |
| Pecans | 1 cup |
| Eggs | 2 large |
| Pumpkin puree | 1 cup |
| All-purpose flour | 1 ½ cups |
| Granulated sugar | 1 cup |
| Baking powder | 1 ½ teaspoons |
| Ground cinnamon | 1 teaspoon |
| Salt | ¼ teaspoon |
| Heavy cream | 1 cup |
| Sugar | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
Recipe Instructions
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Preheat the Oven: Start by preheating your oven to 350°F (175°C). This step is crucial as it ensures that your cake bakes evenly and rises perfectly.
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Prepare the Baking Pan: Line the bottom of a 9-inch square baking pan with parchment paper. This will help with the easy removal of the cake once it’s baked.
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Make the Topping: In a small saucepan over medium heat, melt 1 cup of unsalted butter. Once melted, add 1 cup of brown sugar and whisk until the mixture is smooth and well combined. This creates a luscious base for your cranberry pecan topping.
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Combine Topping Ingredients: Pour the melted brown sugar and butter mixture into the prepared pan, spreading it evenly across the bottom. In a medium bowl, combine 2 cups of cranberries and 1 cup of chopped pecans. Place this mixture on top of the brown sugar layer in the pan, ensuring an even distribution.
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Prepare the Cake Batter: In a large mixing bowl, whisk together 2 large eggs, 1 cup of pumpkin puree, and ½ cup of vegetable oil (or melted unsalted butter, if preferred). This creates a rich and creamy mixture that forms the base of your cake.
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Combine Dry Ingredients: In another bowl, sift together 1 ½ cups of all-purpose flour, 1 cup of granulated sugar, 1 ½ teaspoons of baking powder, 1 teaspoon of ground cinnamon, and ¼ teaspoon of salt. Mixing the dry ingredients separately ensures even distribution of the leavening agent and spices.
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Mix Wet and Dry Ingredients: Gradually stir the dry flour mixture into the pumpkin mixture until just combined. Be careful not to overmix; you want a smooth batter that retains some texture.
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Spread the Batter: Carefully spread the pumpkin batter over the cranberry pecan topping in the baking pan, ensuring it covers the mixture evenly.
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Bake the Cake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean. The cake should be puffed and lightly golden on top.
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Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes on a wire rack. This cooling period is essential for stabilizing the cake and making it easier to invert.
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Invert the Cake: After cooling, place a large plate or platter over the top of the cake. Invert both the plate and pan together, gently removing the pan. Carefully peel off the parchment paper to reveal the beautiful cranberry pecan topping.
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Allow to Cool Completely: Let the cake cool completely on the plate before serving. This allows the flavors to meld together beautifully.
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Serve with Chantilly Cream (Optional): For an indulgent touch, serve slices of the cake with a dollop of Chantilly Cream. To make this, whisk together 1 cup of heavy cream, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract in a large bowl until soft peaks form. The cream should hold its shape while remaining satiny, avoiding any graininess.
Tips for Success
- Ensure all ingredients are at room temperature for better mixing and a more cohesive batter.
- The cake can be made a day in advance; simply cover it with plastic wrap once cooled and store it at room temperature.
- Leftovers can be stored in the refrigerator for up to three days or frozen for later enjoyment.
Conclusion
This Pumpkin Upside-Down Cake with Cranberry Pecan Topping is not only visually stunning but also a perfect blend of flavors that evokes the warmth of the holiday season. Whether served at a festive gathering or as a comforting dessert after a family meal, this cake is sure to be a hit. Embrace the spirit of the holidays with this delightful treat that brings joy to every bite!
