Description
A stunning autumn dessert featuring tart cranberries and warm spiced pumpkin cake that’s perfect for any fall gathering.
Ingredients
For the Topping:
- 1/3 cup unsalted butter
- 1/2 cup packed light brown sugar
- 1 teaspoon freshly grated ginger
- 1 1/2 cups fresh cranberries
For the Cake:
- 1/3 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1/4 cup softened unsalted butter
- 2 large eggs, room temperature
- 1/2 cup pure pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon sea salt
Instructions
- Preheat oven to 350°F. Generously butter an 8-inch round cake pan and set aside.
- Melt 1/3 cup butter in small saucepan over medium-low heat. Stir in brown sugar and fresh ginger, cooking 6 minutes until sugar dissolves.
- Add cranberries to butter mixture, stirring gently for 1-2 minutes. Pour into prepared cake pan and spread evenly.
- Cream softened butter with both sugars in large bowl for 3 minutes until pale and fluffy.
- Beat in eggs one at a time, then add pumpkin puree and vanilla until smooth.
- Whisk together flour, allspice, ground ginger, baking powder, and salt in separate bowl.
- Fold dry ingredients into pumpkin mixture just until combined. Batter will be thick.
- Spoon batter carefully over cranberry layer, spreading to edges without disturbing fruit.
- Bake 40-45 minutes until toothpick inserted in center comes out clean.
- Cool in pan 8 minutes, then run knife around edges. Flip onto serving plate and let sit 2 minutes before removing pan.
Notes
- Use room temperature eggs and butter for best mixing results
- Fresh ginger can be substituted with 1/4 teaspoon ground ginger
- Cake stays fresh covered at room temperature for 3 days
- Freezes well wrapped tightly for up to 2 months
- Prep Time: 20 minutes
- Cook Time: 42 minutes