Did you know that such a wonderful thing even existed? They are pretty much a food group on Virginia’s Eastern Shore, and are just as wonderful as you’d imagine. Great served plain with some jam or...
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1½ teaspoons ground cinnamon
- 2 teaspoons pumpkin spice
- 1 cup vegetable oil
- 4 large eggs
- 1 cup brown sugar, packed down
- ½ cup sugar
- 15 ounces Pumpkin Puree (1 can Libby’s will do!)
- 1½ teaspoons vanilla extract
- 8 ounces unsalted butter, diced
- 1 cup packed brown sugar
- 2 cups fresh cranberries
- 1 cup pecans, toasted, cooled & coarsely chopped
Preheat oven to 350°. Combine all dry ingredients for the cake together in a medium mixing bowl (flour, baking soda, baking powder, sea salt, cinnamon, pumpkin spice, brown sugar & sugar). Add wet ingredients to dry ingredients and mix on low speed in mixer bowl – preferably use paddle attachment.
In a heavy bottom sauce pan, melt the butter. Stir in brown sugar until smooth & well combined. Set aside. Butter a 9” round cake pan, place parchment paper on the buttered bottom, and then butter the top of the parchment paper. Pour brown sugar mixture into pan. Sprinkle cranberries & pecans evenly on top. Gently pour in cake batter. Bake for 30-45 minutes until a toothpick inserted in middle comes out clean.
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