Winter Spiced Upside-Down Cake

The best flavors of the season come together in this moist delicious treat from Chef Matt Kern at Heirloom that comes with a to-die-for aroma and a green-with-envy presentation. Simple enough for a family brunch and elegant enough for a holiday dinner, this dish could just be your new seasonal favorite!

By | December 14, 2017

Ingredients

SERVINGS: 6 – 8 Serving(s)
Pumpkin Cake
  • 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
For the “bottom” of the cake
  • 8 ounces unsalted butter, diced
  • 1 cup packed brown sugar
  • 2 cups fresh cranberries
  • 1 cup pecans, toasted, cooled & coarsely chopped

Preparation

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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Ingredients

SERVINGS: 6 – 8 Serving(s)
Pumpkin Cake
  • 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
For the “bottom” of the cake
  • 8 ounces unsalted butter, diced
  • 1 cup packed brown sugar
  • 2 cups fresh cranberries
  • 1 cup pecans, toasted, cooled & coarsely chopped
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