8 oz. (16 tbsp.) unsalted butter
1 cup firmly packed brown sugar
2 cups cranberries
4 oz. (1 cup) coarsely chopped whole natural almonds, toasted
2 large eggs
1 cup pumpkin puree
6 tbsp. vegetable oil
1 1/2 cups all-purpose flour
1 cup sugar
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
Chantilly Cream (see recipe below)
1 cup heavy (whipping) cream
3 tbsp. sugar
½ tsp. vanilla extract
Preheat the oven to 350 degrees. Line the bottom of a 9-inch square pan with parchment paper.
Melt the butter in a small saucepot over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the cake pan. In a medium bowl, combine the cranberries and almonds. Place them in the pan over the brown sugar mixture.
In a large bowl, whisk together the eggs, pumpkin puree and oil.
Sift together the flour, sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture. Carefully spread the batter over the cranberry pecan topping.
Bake until a skewer inserted in the middle comes out clean, 35-40 minutes. Cool the cake for 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert the cake and plate together. Remove the pan. Carefully peel off the parchment paper.
Cool completely before serving. Serve with Chantilly Cream.
Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use. Makes 2 cups.