Since it is officially Fall, there are now 6 cans of pumpkin in the pantry, 3 lbs of cream cheese in the fridge and I’m ready to bake. Spotted this beautiful Fall Baking Magazine at the store so, of course, couldn’t pass it up. This will be perfect to take to card night next week, (along with s’more bites to throw in our mouths ever time we change tables, which allows me to pass right by these little gems). Janece, this ones for you!
1 cup firmly packed light brown sugar
1/2 cup unsalted butter (1 stick, unless you buy the small sticks of butter, in which case would be two sticks)
1 tables water
2/3 cup chopped toasted walnuts (will use pecans)
1/2 cup dried cranberries
1 cup canned pumpkin puree
3/4 cup sugar (granulated)
1/3 cup vegetable oil
2 large eggs (room temperature)
1 1/2 cups flour
1 1/2 teas baking powder
1 teas cinnamon (will make this a heaping teas as we love cinnamon)
1/4 teas ground ginger
1/4 teas salt
1/8 teas cloves
Preheat oven to 350. Line an 8″ square baking dish with parchment paper. Spray with nonstick baking spray with flour. Set aside.
In a small saucepan, cook brown sugar, butter, and the water over medium heat until mixture bubbles, about 4 minutes. Pour sugar mixture into bottom of prepared dish; sprinkle with walnuts (pecans) and cranberry. Set aside.
In a medium bowl, combine pumpkin, sugar, oil and eggs. Whisk until well blended. Set aside. In a large bowl, sift together the flour, baking powder, cinnamon, ginger, salt and cloves. Add pumpkin mixture, stirring to combine. Spoon batter into prepared pan and smooth top with spatula.
Bake until cake tests done, which will bake about 30-35 minutes. Let cool in pan for 5 minutes. Invert pan onto a serving platter. Remove parchment paper. Serve warm with a spoon of whipping cream, or a drizzle of caramel (or BOTH)