Wednesday, October 26, 2011

Pumpkin-Cherry Upside Down Cake

     I was looking for a way to use up some leftover canned pumpkin puree and came across this recipe from Better Homes and Gardens.  The unique combination of cranberries, cherries and pumpkin give this moist cake the perfect balance of tart and sweet flavors.  The original recipe calls for using a 9 by 13 inch pan which usually translates into a 12 inch dutch oven.  I decided to try it in my 10 inch oven and I'm glad I did, it rose higher and had a more substantial topping.  Watch it carefully if you make it in your 10 inch oven as it rises quite high.  Check it after 15 minutes and move the coals if necessary to to prevent the center from burning. Mine baked for 30 minutes with 10 coals in a ring around the bottom and 16-18 on top.  The deep, rich, burgundy colored topping makes a colorful contrast to the pumpkin colored cake, a beautiful addition to your holiday table.

Pumpkin-Cherry Upside Down Cake
1 10-12 oz. jar cherry preserves
1 cup dried cranberries
1/3 cup butter
2 cups all-purpose flour
1-1/2 tsp baking powder
1-1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 cup (one stick) butter, softened
1-1/4 cups sugar
1 tsp vanilla
2 eggs
1/2 cup canned pumpkin
3/4 cup buttermilk

     Lightly oil or spray 10 or 12 inch dutch oven; line with parchment paper.
     In small saucepan combine cherry preserves, dried cranberries and the 1/3 cup butter.  Bring to boiling, stirring constantly.  Remove from heat.  Pour mixture into prepared dutch oven, spreading evenly.  Set aside.
     In medium bowl, stir together flour, baking powder, pumpkin pie spice and baking soda; set aside.
     In large bowl, add the 1/2 cup softened butter.  Beat with an electric mixer on medium to high speed for 30 seconds.  Add sugar and vanilla; beat until combined.  Add eggs one at a time, beating well after each addition.  Beat in pumpkin.
     Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. 
     Carefully spread batter over preserve mixture in pan.
     Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.  Cool in oven for 10 minutes.
     Carefully invert onto a serving platter.  Serve warm. 

Bring preserves, cranberries and butter to a boil

Spread cooled topping in parchment lined dutch oven

Carefully cover topping with batter

Bake for 30-35 minutes at 350 degrees

Tart cranberries and sweet cherries glisten over a moist pumpkin cake

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