Pumpkin-Cherry Upside-Down Cake
Ingredients
* 1 10-ounce jar cherry preserves
* 1 cup dried cranberries
* 1/3 cup butter
* 2 cups all-purpose flour
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons pumpkin pie spice
* 1/2 teaspoon baking soda
* 1/4 cup butter, softened
* 1/4 cup shortening
* 1-1/4 cups sugar
* 1 teaspoon vanilla
* 2 eggs
* 1/2 cup canned pumpkin
* 3/4 cup buttermilk or sour milk*
Directions
1. Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil;
grease foil. Set aside. In a small saucepan, combine cherry preserves, dried
cranberries, and the 1/3 cup butter. Bring to boiling, stirring constantly.
Remove from heat. Pour mixture into the prepared baking pan, spreading
evenly.
Set aside.
2. In a medium bowl, stir together flour, baking powder, pumpkin pie spice,
and
baking soda; set aside. In a large bowl, combine the 1/4 cup butter and the
shortening. Beat with an electric mixer on medium to high speed for 30
seconds.
Add sugar and vanilla; beat until combined. Add eggs one at a time, beating
well
after each addition. Beat in pumpkin. Alternately add flour mixture and
buttermilk to butter mixture, beating on low speed after each addition just
until combined. Carefully spread batter over preserve mixture in pan.
3. Bake for 30 to 35 minutes or until a toothpick inserted near the center
comes
out clean. Cool in pan on a wire rack for 5 minutes.
4. Carefully invert onto a large serving platter; remove foil. Spoon any
preserves mixture remaining on the foil onto cake. Serve warm. Makes 12
servings.
5. *Test Kitchen Tip: To make 3/4 cup sour milk, place 2 teaspoons vinegar
or
lemon juice in a glass measuring cup. Add enough milk to make 3/4 cup total
liquid; stir. Let stand for 5 minutes before using.
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