Pumpkin Cranberry Upside-Down Cake
This delightful pumpkin cranberry walnut cake is a delicious treat that combines the warm flavors of fall in every bite. The rich pumpkin blended with aromatic spices and crunchy walnuts creates a moist and flavorful cake that is perfect for any occasion. The burst of tartness from the dried cranberries adds a delightful contrast, making this cake a true crowd-pleaser. Enjoy a slice of this scrumptious cake with a cup of coffee or tea for a cozy and satisfying treat.
— Constant Cookbook
Ingredients
- 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 (learn how to roast pumpkin in 10 easy steps! )
Instructions
- Line an 8 x 8 inch baking dish with a piece of parchment paper (use scissors to cut to size)
- In a medium bowl, combine cranberries, walnuts, agave and grapeseed oil (or shortening)
- Pour cranberry mixture into lined baking dish
- In a large bowl, stir together almond flour, salt, baking soda, cinnamon, nutmeg and cloves
- In a vitamix, 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°F 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
Yield
Serves 24
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