Gluten Free Pumpkin Cranberry Upside Down Cake

Staring at an abundance of fresh pumpkins, I've been searching the internet for new recipes that look as good as they taste.  This GF recipe from a 2007 Sunset Magazine fits the bill perfectly!

This dessert is a rich, moist cross between a pumpkin cake and a pumpkin pie. Try it on a windy day like today with a warm cup of tea.

Gluten Free Pumpkin Cranberry Upside Down Cake
1 cup dried cranberries
1 cup walnuts, coarsely chopped and toasted
½ cup agave nectar2 tablespoons grapeseed oil
*
3 cups blanched almond flour
½ teaspoon celtic sea salt½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
*
¼ cup grapeseed oil
½ cup agave nectar
3 eggs
2 cups fresh baked pumpkin (learn how to roast pumpkin in 10 easy steps!)

1. Line an 8x8 inch Pyrex baking dish with a piece of parchment paper (use scissors to cut to size)
2. In a medium bowl, combine cranberries, walnuts, agave and grapeseed oil
3. Pour cranberry mixture into lined baking dish
4. In a large bowl, stir together almond flour, salt, baking soda, cinnamon, nutmeg and cloves
5. In a Vitamix, combine oil, agave, eggs and cooked pumpkin; blend on high speed for 30 seconds or until smooth like pudding
6. Stir wet ingredients into dry
7. Pour batter evenly over cranberry mixture
8. Bake at 350° for 40 to 50 minutes
9. Remove from oven and let cool for 20 minutes
10. Run a knife around the edge of the baking dish, then place a large plate over the cake and invert cake and plate together
11. Remove the baking dish from the cake and then peel off the parchment paper
12. Allow to cool to room temperature and serve

Serves 24