Hey everyone! Hope you all had a wonderful Thanksgiving! Since I'm too busy studying(more like playing) with my new Rosetta Stone French I'll leave you with a few pictures from the dessert I made for the big day...and a few I took in the back yard while I was impatiently waiting for it to cool.
(Notice how the sugar and butter bring peace...)
Pumpkin, Pecan & Cranberry Upside Down Cake
(Adapted from Emily Luchetti)
8 ounces (2 sticks) unsalted butter
This cake is absolutely delicious. The pumpkin cake itself isn't very sweet so the sticky caramel gives it the perfect balance. A great nutty crunch(don't skip the toasting!) and the tartness of the cranberries puts it over the top. Stay tuned for updates on this recipe translated to a Christmas version.