Pumpkin Cranberry Upside-Down Cake
It all started a few weeks ago when my son’s viola teacher, Sandra, asked for advice regarding traditional Thanksgiving family fare.
The next thing I knew, she had given me a copy of a recipe for Pumpkin Cranberry Upside-Down Cake featured in Sunset Magazine’s November 2007 issue. I made several changes to it, most notably removing the sugar, dairy and gluten and was pleased with the results.
This dessert is a rich, moist cross between a pumpkin cake and a pumpkin pie. Perfect for that post-Halloween, pre-Thanksgiving time of year. Try it on a windy day with a warm cup of tea.
1 cup dried cranberries
1 cup walnuts, coarsely chopped and toasted
½ cup agave nectar
2 tablespoons grapeseed oil
*
3 cups blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
*
¼ cup grapeseed oil
½ cup agave nectar
3 eggs
2 cups fresh baked pumpkin
- Line a 8 x 8 inch pyrex dish
with a piece of parchment paper (use scissors to cut to size)
- In a medium bowl, combine cranberries, walnuts, agave and grapeseed oil
- Pour cranberry mixture into lined baking dish
- In a large bowl, stir together almond flour, salt, baking soda, cinnamon, nutmeg and cloves
- In a blender, combine oil, agave, eggs and cooked pumpkin; blend on high speed for 30 seconds or until smooth like pudding
- Stir wet ingredients into dry
- Pour batter evenly over cranberry mixture
- Bake at 350 degrees for 40 to 50 minutes
- Remove from oven and let cool for 20 minutes
- Run a knife around the edge of the baking dish, then place a large plate over the cake and invert cake and plate together
- Remove the baking dish from the cake and then peel off the parchment paper
- Allow to cool to room temperature and serve
Serves 24
Be forewarned, this may be the most complicated recipe I have posted to date. Even saying the multi-syllabic name of the recipe is work. The most challenging part in making this fall comfort food is getting all of the ingredients together. After that, it’s really just a quick three step process.
Thus far, this gluten-free, dairy-free, naturally sweetened pumpkin cake appears to be a big hit with young and old. My little boy and his friend Leo recently devoured half the cake in one afternoon.
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Subscribe by Email to elanaspantry.com:Posted on November 12, 2007 in desserts by Elana
you might also like: Lee’s Banana Birthday Cake
or Chocolate Cake — Coconut Flour Continued
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I’m not a total do it yourself-er. Can you substitute canned pumpkin??
July 22nd, 2008 9:21 pm
Sue,
I’m not sure how everything would turn out as I haven’t made this recipe with canned pumpkin. This would be a great experiment! If you try it, please let us know your results either here or in the forums.
If you don’t want to experiment, you can always pose your question in the forums to see if anyone else has tried it.
Elana
July 23rd, 2008 9:49 am