Get all the best seasonal flavors in one delicious cake
Igredients:
8 ounces unsalted butter
1 cup maple sugar
2 cups cranberries
1 cup coarsely chopped pecans
2 eggs
1 cup pumpkin puree
6 Tbsp sunflower oil
1½ cups flour
¾ cup maple sugar
1½ tsp baking powder
1 tsp cinnamon
¼ tsp salt
Preheat oven to 350 degrees
Line a 9" round pan with parchment paper and grease the sides.
Melt the butter and maple sugar in a saucepan over medium heat- whisk until smooth.
Pour the melted butter-sugar mixture in the bottom of the prepared pan and sprinkle the cranberries and pecans on top.
In a large bowl, whisk together the eggs, pumpkin puree and oil.
Whisk the flour, maple sugar, baking powder, cinnamon and salt.
Stir the flour mixture into the pumpkin mixture.
Carefully spread the batter over the cranberry pecan topping.
Bake for about 35-40 minutes, or until a toothpick inserted into center comes out clean.
Let cake cool on a wire rack for 10 minutes. Loosen sides with a butter knife. Place a large plate on top to invert cake onto plate.
Peel off parchment and let cool at least 15 minutes before serving.
