Pumpkin Cranberry Upside Down Cake

    February 17 is the anniversary of the day I met my husband and the day we always celebrate as our anniversary. We have been together 32 years now. February 18 is the birthday of my daughter Rita. This time it was also the 32nd anniversary of the day that I baked the infamous 1 inch high angel food cake for her birthday. Having stayed out late the night before it was imperative to get up really early to bake that cake. The mixer was running and running and the bowl was not filling up – it seems that I was beating the packet of flour (instead of the dried egg whites) with the water . . . . And it went downhill from there. As it sometimes happens something that looks like a disaster tastes pretty good if you close your eyes so we survived it. Imagine a pile of broken up pieces covered with 7-minute frosting and birthday candles on top. This year I was determined to make her a birthday cake that she could enjoy and that also looked good.
    All of you cooks out there, fair warning – nothing is permanent but change. There is a new set of allergy parameters. Rita is now much less reactive to dairy, especially Mozzarella cheese, but now very reactive to egg. And she is so grateful that Candida is no longer a consideration.
    Rita and I went over the cake recipes that I had been considering and settled on Elana’s Pumpkin Cranberry Upside Down Cake with modifications based on Christina’s comments regarding flax seed for an egg substitution. Also we used almonds in the topping rather than the walnuts mentioned in the recipe. And since husband would eat none-of-this I made up only half the recipe.
    Rita and I judged it to be a 10 on the taste scale but she wants to try it at a later date using eggs as originally created by Elana. In the meantime we divided the leftovers and I had a piece for breakfast with my morning mug of tea. It is just barely, but very sufficiently sweet and I may continue to make this for a breakfast treat.

Pumpkin Cranberry Upside Down Cake

Pumpkin Cranberry Upside Down Cake

The Topping:
1/2 cup dried cranberries
1/2 cup whole almonds, finely chopped and toasted
2 tablespoons agave nectar + 1 tablespoon dark brown sugar (didn’t have enough agave)
1 tablespoon grapeseed oil

The Dry Mixture:
1 ½ cups blanched almond flour
¼ teaspoon Celtic sea salt
¼ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
1/8 teaspoon cloves
Pinch of ginger
1 ½ tablespoons ground flax seed

The Wet Mixture:
2 tablespoons grapeseed oil
3 tablespoons dark brown sugar + 1 tablespoon agave nectar
½ cup water
1 cup canned pumpkin

1. Line an small pan with a piece of parchment paper (use scissors to cut to size)
2. In a small bowl, combine cranberries, almonds, brown sugar, agave and grapeseed oil
3. Pour cranberry mixture into lined baking pan and set aside
4. In a large bowl, stir together almond flour, salt, baking soda, cinnamon, nutmeg, ginger, cloves, and ground flax seed. This was whirled briefly through the blender because the almond flour was a bit coarse. Then dump the mixture back in the bowl.
5. In the blender, combine oil, brown sugar, agave, water and cooked pumpkin; blend on high speed for 30 seconds. This was a very thick mixture and I kept adding a tablespoon of water at a time which caused the resulting ‘cake’ to be ve-r-r-y moist.
6. Stir wet ingredients into the dry ingredients.
7. Spread batter evenly over cranberry mixture
8. Bake at 350*F for 30 – 40 minutes and do the standard straw test for doneness.
9. Remove from oven and let cool until the pan is easy to handle.
10. Run a knife around the edge of the baking pan, then place a large plate over the cake and invert cake and plate together.
11. Remove the baking pan from the cake and then peel off the parchment paper.
12. Allow to cool to room temperature and serve. This yields about 12 dessert servings.



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