Apples, Cranberries and Pumpkin all rolled up into one delicious cake. This, indeed, is a true Yankee cake original. I often sit back and think that I should be giving you recipes that are much more involved and gourmet-like, and I can do this with ease. But after a few seconds I wonder if others feel the same way I do. I look at this cake and ask myself “Which would I rather have on a cold night or with friends and family?”. The answer(to us Yankees anyway) is quite simple. Take one look at these pictures and tell me you don’t feel the same way. Or should I give you something like “Goat Cheese and Almond Ice Cream Quenelle atop Pistachio Streusel Sweet Bread”? that’s what I thought!
1 c. packed pumpkin
6 T. vegetable oil
1-1/2 c. flour
1 c. sugar
2 t. baking powder
1 t. cinnamon
1/4 t. salt
In a large bowl, whisk together the eggs, pumpkin and oil. In another bowl, sift together the flour, sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture.
Heat oven to 350° F. Spray 10-inch ovenproof skillet or 10-inch deep dish pie or cake pan with no-stick cooking spray.
Combine brown sugar and butter in small bowl, mixing well. Lightly dust the bottom of pan with a scant tablespoon of this sugar mixture. Arrange apple slices in spoke-like pattern over brown sugar mixture. Place cranberries in center and along outside edge. Now evenly spread remainder of sugar mixture over the fruit.
Stir flour mixture and pumpkin mix together until just combined, it will be lumpy but that is what you want. Spoon batter over fruit.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 2 minutes. Invert cake onto serving plate. Cool 20 minutes. Serve warm or cool.
Serve with Apple Cider Cream which is simple apple cider powder(that is found in all supermarkets) mixed with whipped cream. Be a little fancy and by mixing or 1 tablespoon cognac cream or cognac mixed with 1 c. whipped cream.