Cranberry & Pumpkin Upside-Down Cake
A best ever cake to celebrate Thanksgiving parties…This gorgeous and moist cranberry pumpkin upside-downcake features two flavors of the season in a best way.
Ingredients
- 2 cups freash cranberries Use perfect ratio of ingredients.
- 1 tbsp pure maple syrup
- 2 tbsp fresh lemon zest grated very finely
- ½ cup coconut flour
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp salt
- 3 eggs beaten
- ¼ cup pure maple syrup
- ⅓ cup homemade pumpkin puree
- 3 tbsp unsweetened almond milk
- 1 tsp vanilla extract
- ½ cup pecans chopped
Instructions
- Preheat your oven to 350 ºF.
- Grease a 9-inch cake pan with cooking spray.
- For sauce: in a medium saucepan, add all ingredients over medium heat and cook for about 1-2 minutes or untilcranberries just start to pop, stirring continuously.
- Remove from the heat and place the cranberrysauce into the prepared cake pan.
- Meanwhile, in a bowl, mix together the flour,baking soda, cinnamon and salt.
- In another bowl, add eggs, pumpkin puree,maple syrup, almond milk and vanilla extract and beat until well combined.
- Add egg mixture into the bowl of flourmixture and mix until just combined.
- Fold in the pecans.
- Place the cake mixture over cranberry sauceevenly.
- Bake for approximately 15-20 minutes or untila toothpick inserted in the center of cake comes out clean.
- Remove the cake pan from oven and place overa wire rack for about 10 minutes.
- Carefully invert the cake over a servingplatter and set aside to cool completely before serving.
- Cut the cake into desired-sized slices andserve.
Nutrition
Calories: 90kcalCarbohydrates: 9gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 41mgSodium: 121mgPotassium: 53mgFiber: 2gSugar: 6gVitamin A: 63IUVitamin C: 1mgCalcium: 22mgIron: 1mg
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