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This tender upside-down pumpkin cake topped with glistening apples and cranberries is an easy, scrumptious alternative to the typical Thanksgiving pie. The cake looks best the day it’s made.
The batter comes together in a stand mixer, but can be mixed by hand with a whisk, spatula and some elbow grease. Pay special attention to when you beat the eggs and sugar, ensuring they are lightened in color and texture.
The cake is great on its own, but you could serve it with dollops of lightly sweetened whipped cream or scoops of vanilla ice cream, if desired.
Storage: Store, covered, at room temperature for up to 3 days. Freeze slices in an airtight container for up to 2 months.
Servings: 10-12 (makes one 12-inch cake)
Directions
Time Icon Active: 35 mins| Total: 1 hour 5 mins
Step 1
Position a rack in the middle of the oven and preheat to 350 degrees.
Step 2
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt and cardamom.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and eggs on medium-high speed until pale yellow in color and lightened in texture, 2 to 3 minutes. With the mixer running, gradually add the oil and beat until incorporated. Add the pumpkin puree and mix on medium speed until thoroughly combined. Scrape down the bowl.
Step 4
Add the flour mixture and mix on low speed until just combined. Do not overmix; the batter should be quite thick. Remove the bowl from the mixer and give the batter a quick stir by hand with a rubber spatula to ensure everything is incorporated. Set the batter aside while you prepare the topping.
Step 5
In a 12-inch cast-iron skillet over medium-low heat, melt the butter. Once melted, swirl the pan or use a brush to lightly coat the sides of the skillet with the butter. Stir in the brown sugar and spread in an even layer. The sugar will not dissolve into the butter, but that’s okay, just try not to have large dry patches of sugar. Nestle the apple slices in two concentric rings around the skillet, or whatever pattern you like (you may not use all the slices). Then place a cranberry inside the center of each apple slice and in between the slices.
Step 6
Increase the heat to medium. Once the butter and sugar have reached a relatively robust bubble, allow the mixture to cook for 4 minutes. Remove the pan from the heat and pour the batter over the apples, gently spreading into an even layer and trying not to dislodge the apples and cranberries.
Step 7
Transfer to the oven and bake for 30 minutes, or until puffed and golden and a cake tester or toothpick inserted in the center comes out clean. The cake should also spring back when gently pressed with your fingertip.
Step 8
Let the cake cool in the skillet for 15 minutes before inverting onto a serving platter. You want to do this while the cake is still warm so it does not stick. (If any topping does stick, scrape off the skillet and carefully patch it back on top of the cake — no one will be the wiser!) Let cool for at least 30 minutes or to room temperature before cutting into wedges and serving.
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