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Pumpkin Cranberry Upside-Down Cake

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.

Pumpkin Cranberry Upside Down Cake
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

  1. Line an 8 x 8 inch pyrex dish with a piece of parchment paper (use scissors to cut to size)
  2. In a medium bowl, combine cranberries, walnuts, agave and grapeseed oil
  3. Pour cranberry mixture into lined baking dish
  4. In a large bowl, stir together almond flour, salt, baking soda, cinnamon, nutmeg and cloves
  5. In a blender, combine oil, agave, eggs and cooked pumpkin; blend on high speed for 30 seconds or until smooth like pudding
  6. Stir wet ingredients into dry
  7. Pour batter evenly over cranberry mixture
  8. Bake at 350&deg for 40 to 50 minutes
  9. Remove from oven and let cool for 20 minutes
  10. Run a knife around the edge of the baking dish, then place a large plate over the cake and invert cake and plate together
  11. Remove the baking dish from the cake and then peel off the parchment paper
  12. 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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Posted on November 12, 2007 in desserts by Elana
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6 comments for the post “Pumpkin Cranberry Upside-Down Cake”

  1. Sue said:
    Sue

    I’m not a total do it yourself-er. Can you substitute canned pumpkin??


    July 22nd, 2008 9:21 pm
  2. elana said:
    elana

    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
  3. li said:
    li

    Thanks for this absolutely delicious recipe!!

    I made this for Canadian Thanksgiving and it was fabulous!

    I made a few substitutions/changes because I didn’t have any grapeseed oil and was running low on almond meal and agave nectar:

    -used 4 eggs instead of 3 and omitted the grapeseed oil
    -used about 2 1/2 c almond meal (maybe even a little less)
    -substituted about 2 tbs maple syrup for some of the agave nectar (in each the walnut-cranberry step and the wet mixture step)
    -added about 2 tbs of rum to each the walnut-cranberry step and the wet mixture step
    -added some ginger (say 1/2 tsp) to the dry mixture

    I also tried dairy-free choco chips instead of cranberries (and baked in a separate pan). I think the chocolate overpowered the delicious pumpkin flavor and wouldn’t recommend it…everyone liked the cranberry version better!


    October 14th, 2008 6:10 pm
  4. elana said:
    elana

    li,

    Thanks for sharing the results of your experimentation with us. I think the chocolate version sounds really interesting, I wouldn’t have thought of that. I bet my boys would love it.

    Thanks Again,
    Elana


    October 15th, 2008 10:57 am
  5. Lisa said:
    Lisa

    In cutting the parchment paper, it is just to fit the bottom of the pan?


    November 1st, 2008 6:36 pm
  6. elana said:
    elana

    Lisa,

    Yes, it is to fit the bottom of the pan.

    Elana


    November 2nd, 2008 10:16 am

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