Pumpkin Upside-Down Cake With Cranberry Pecan Topping - cooking recipe

Ingredients

1 cup unsalted butter
1 cup firmly packed brown sugar
2 cups cranberries
1 cup coarsely chopped pecans, toasted.
2 eggs
1 cup pumpkin puree
6 tablespoons vegetable oil
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
Chantilly Cream
1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract

Preparation

Preheat the oven to 350 degrees.
Line the bottom of a 9-inch square pan with parchment paper.
Melt the butter in a small saucepan over medium heat.
Add the brown sugar and whisk until smooth.
Pour the brown sugar into the bottom of the prepared pan.
In a medium bowl, combine the cranberries and pecans; place them in the pan over the brown sugar mixture.
In a large bowl, whisk together the eggs, pumpkin puree, and oil.
In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon, and salt.
Stir the flour mixture into the pumpkin mixture.
Carefully spread the batter over the cranberry pecan topping.
Bake the cake until a skewer inserted in the middle comes out clean, 35 to 40 minutes.
Let cool for 10 minutes on a wire rack.
Place a large plate or platter on top of the cake.
Invert the cake and plate together, then remove the pan.
Carefully peel off the parchment paper.
Let cool completely before serving.
Serve with Chantilly Cream, optionally.
For Chantilly Cream: Whisk the cream, sugar and vanilla in a large bowl until soft peaks form.
The cream should hold its shape but still be satiny in appearance.
It should never be grainy.