Cranberry Upside Down Pumpkin Cake

This was a fantastic cake.  It was the first thing to sell out at Carroll Cafe on Friday, and I have to say that it is a great recipe.  The orange zest adds a fresh note that pairs wonderfully with the cranberries, the pumpkin keeps the cake moist and tender.  The fresh cranberries are tart and juicy, surrounded by a sweet sugar topping.  I just might have to say that this is the perfect fall cake.

And incase you’re intimidated by making an upside down cake, this was my first attempt at one.  It was surprisingly easy and even though some of the cranberries stuck to the bottom of the pan they were easy to scoop off and put back on the top of the cake and once it was sliced you couldn’t even tell.  So give it whirl, you won’t be disappointed.

Cranberry Upside Down Pumpkin CakeCranberry Upside Down Pumpkin Cake (A Seat at the Table)

Serves 12-18

Adapted from Bakeaholic Mama

  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp pumpkin pie spice
  • 3/4 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 (15oz) can pumpkin puree
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 Tbsp orange zest (about the zest of 2 oranges)
  • 1 1/2 cups (3 sticks) unsalted butter, browned

Cranberry Topping:

  • 4 Tbsp unsalted butter, room temperature
  • 2 1/2 cups fresh cranberries
  • 3/4 cup granulated sugar

In a small saucepan, melt butter over medium-high heat until it becomes golden and nutty smelling, about 10 minutes.  Remove from heat and allow to cool while preparing the dry ingredients.

In a mixing bowl, sift together flour, baking soda, baking powder, salt and pumpkin pie spice.Cranberry Upside Down Pumpkin Cake slice (A Seat at the Table)

In a separate bowl, mix sugars, pumpkin, eggs, vanilla extract and orange zest together.  Fold dry ingredients into the wet until just incorporated.

Slowly mix in cooled brown butter.

Preheat oven to 350°F.  Grease a 9×13″ pan with 4 Tbsp unsalted butter.  Arrange cranberries in an even layer in the bottom of the pan.  Sprinkle sugar on in an even layer.  Pour cake batter over the cranberries.  Bake for 30-35 minutes, or until a toothpick inserted into the center and comes out clean.

Allow cake to cool for about 20-30 minutes, then flip cake out onto a serving platter.

3 responses

  1. Pingback: Pumpkin Pie Cupcakes and November’s Carroll Cafe Menu | A Seat at the Table

  2. Pingback: Favorite Winter Recipes | A Seat at the Table

  3. Pingback: Favorite Winter Recipes - A Seat at the Table

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