CRANBERRY PECAN PUMPKIN UPSIDE DOWN CAKES

(Serves 6)

• 6 tablespoons unsalted butter
• 1/2 cup firmly packed brown sugar
• 1 cup cranberries
• 1/2 cup coarsely chopped pecans, toasted
• 1 large egg
• 1/2 cup pumpkin pur?e
• 3 tablespoons vegetable oil
• 3/4 cup all purpose flour
• 1/2 cup sugar
• 3/4 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt

Preheat the oven to 350°F. Grease the insides of 6 large muffin pans.

Melt the butter in a small saucepot over medium heat until hot. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of each of the pans. In a medium bowl combine the cranberries and pecans. Place them in the muffin pans on top of the brown sugar mixture.

In a large bowl, whisk together the eggs, pumpkin purée, and oil.

Sift together the flour, sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture. Divide the batter over the cranberry pecan toppings.

Bake for 15 minutes until a skewer inserted in the middle comes out clean. Cool for 15 minutes. Place a baking sheet on top of the cakes. Invert the cakes and baking sheet together. Remove the baking sheet and carefully remove the muffin pan.

Serve with Chantilly Cream (see recipe below).

Chantilly Cream

(Makes 2 cups)

• 1 cup heavy (whipping) cream
• 3 tablespoons sugar
• 1/2 teaspoon vanilla extract

In the bowl of your stand mixer fitted with the whisk attachment, combine all of the ingredients. Beat at high speed until soft peaks form. Refrigerate until you are ready to use.

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