Pumpkin Upside-Down Cake

I love how this recipe has a crunchy buttery topping that pairs perfectly with the sweet cranberries and nutty walnuts.

Yield: approximately 8 servings

Ingredients

1 cup firmly packed light brown sugar

1/2 cup unsalted butter

1 tbls water

2/3 cup toasted walnuts, chopped

1/2 cup dried cranberries

1 cup canned pumpkin puree

3/4 cup granulated sugar

1/3 cup vegetable oil

2 large eggs

1.5 cups all purpose flour

1.5 tsp baking powder

1 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp salt

1/8 tsp ground cloves

Directions

Preheat oven to 350 degrees.

Line an 8-inch square baking dish with parchment paper. Spray with nonstick baking spray with flour. Set aside.

In a small saucepan, cook brown sugar, butter, and 1 tablespoon water over medium-high heat until mixture bubbles, approximately 4 minutes. Pour sugar mixture into bottom of prepared dish; sprinkle with walnuts and cranberries. Set aside.\

In a medium bowl, combine pumpkin, granulated sugar, oil, and eggs, whisking until well blended. Set aside.

In a large bowl, sift together flour, baking powder, cinnamon, ginger, salt, and cloves. Ada pumpkin mixture, stirring to combine. Spoon batter into prepared pan, and smooth top with a spatula.

Bake until a wooden pick inserted in the center comes out clean, 30 to 40 minutes.

Let cool in pan for 5 minutes.

Invert pan onto a serving platter.

Remove parchment paper. Serve warm.

Happi Baking!

Happi Hostess Images, All Rights Reserved

Disclosure: recipe is not created by Happi Hostess. Recipe and directions, all rights reserved to Fall Baking magazine, published by Hoffman Media Publication.