Upside-down pumpkin cake with pecans and cranberries

Ingredients for 1 servings:

• 190 g butter
• 200 g brown sugar
• 200 g cranberries, fresh
• 120 g nuts (pecan)
• 2 large eggs
• 250 g pumpkin flesh, pureed, e.g. from Hokkaido
• 90 ml oil
• 200 g flour
• ½ tsp baking powder
• 200 g sugar
• 1 tsp cinnamon
• ¼ tsp salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

nice and juicy, according to an American recipe

Roast the nuts in a hot oven at 150°C for about 20 minutes. Then roughly chop. Reduce the oven temperature to 175-200°C. For the pumpkin puree, wrap 1/4 of a Hokkaido pumpkin in aluminum foil and bake in the oven until tender. Mash the flesh with a fork. Line the bottom of a square baking pan (22 cm side length) with two sheets of baking paper. Melt the butter, add the brown sugar, and mix until smooth. Pour the mixture into the bottom of the pan. Mix the cranberries and pecans and spread on top. Mix the eggs, pumpkin puree, and oil. Mix the flour, baking powder, sugar, cinnamon, and salt. Mix the flour mixture with the pumpkin mixture. Carefully spread the batter over the pecan layer. Bake at 175°C for 40-50 minutes. Let the cake cool for about 10 minutes. Place a cake plate on the tin and turn both together, remove the tin, carefully peel off the baking paper and let it cool.