A Last-Minute Sweet Thought
Just when I thought I had my Thanskgiving dessert detail covered, with pies of both lard-laden and vegan varieties, I got swept away by an upside down cake. I couldn't resist.
Check out this beauty! I found her in pastry chef Emily Luchetti's "A Passion for Desserts." It's hard to find pumpkin-y desserts that are just a little bit different, which is why I got all fired up over Luchetti's recipe for a pumpkin upside down cake.
So, if you're fretting over pie dough at the last minute, drop it now. Make this cake instead. You can be done, start to finish, in under two hours. All stirring is done by hand. All the ingredients are simple and scream autumn. Wait til you see how the cranberry-pecan topping, when cake is inverted, shimmers like a Christmas tree.
I'll bring some on the air for Sam Litzinger to taste, today at 2 p.m. ET (1500 AM, 107.7 FM or online here ). Sam and I will be taking your calls for an entire hour today, for all you last-minute nervous nellies. Join us, why dontcha? I'll save a few extra pieces of cake, just in case.
Pumpkin Upside Down Cake with Cranberry Pecan Topping
From "A Passion for Desserts" by Emily Luchetti
16 tablespoons (2 sticks) butter
1 cup brown sugar
2 cups cranberries
1 cup coarsely chopped pecans
2 large eggs
1 cup pumpkin 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
Preheat oven to 350 degrees. Line bottom of 9-inch square pan with parchment paper.
Melt butter in a saucepan over medium heat. Add brown sugar and whisk until smooth. Pour brown sugar mixture into bottom of prepared pan.
In a medium bowl, combine cranberries and pecans. Place them in the pan over the brown sugar mixture.
In a large bowl, whisk together eggs, pumpkin puree and oil. In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon and salt. Stir flour mixture into the pumpkin mixture. Carefully spread the batter over the cranberry pecan topping.
Bake cake until a skewer inserted in the middle comes out clean, 40-50 minutes. Let cool for 10 minutes. Place large plate 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.
Can be made a day in advance; wrap in plastic wrap and store at room temperature.
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