This versatile cake works beautifully as a Thanksgiving dessert or a delightful breakfast and fills the house with warm spicy aromas of the holidays. The bright flavor from the cranberries pairs well with either walnuts or pecans.
3/4 stick unsalted butter
3/4 cup light brown sugar
2 cups cranberries, thawed or fresh
3/4 cup pecans or walnuts, coarsely chopped
2 cups whole spelt flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 cup vegetable oil
3/4 cup pumpkin puree
3/4 cup granulated sugar
2 large eggs
Preheat your oven to 350 degrees. Melt the butter in 10" cast iron skillet and add the brown sugar. Whisk over medium heat until the sugar is bubbly and begins to caramelize, about 3-4 minutes. Sprinkle the cranberries and pecans evenly over the skillet and set aside.
In a small bowl, whisk together the flour, baking powder, spices, and salt. In a separate large bowl, beat together the oil, puree, sugar, and eggs until the mixture is thick, about 2-3 minutes. Add the dry ingredients to the wet 1/3 at a time, gently folding to combine and careful not to over mix. Spread the batter evenly over the cranberries and pecans and place in the oven.
Bake on the middle rack, rotating halfway for 30-32 minutes or until a toothpick inserted into the middle of the cake tests clean. Remove from the oven and allow to rest on a wire rack for about 10 minutes. Place a plate over the skillet and swiftly invert. This cake is best served warm with fresh heavy cream.
Stone ground spelt flour can be ordered from artisan millers or can be purchased at your local health food store. Be sure to store any unused flour sealed in a plastic bag in the freezer to maintain freshness and optimum flavor. If you prefer a lighter texture or cannot find spelt flour, simply substitute with whole wheat pastry flour