Pumpkin Cranberry Upside Down Cake

• temps total: 1 hour 58 minutes

Ingrédients

For the cranberries:

4 tbsp butter

3/4 cup coconut sugar

2 heaping cups fresh or frozen cranberries

Instructions

Preheat oven to 350° and butter an 8 inch round dish.

Heat butter and coconut sugar in a small saucepan over medium heat. This should take just 2 or 3 min.

Once butter has melted, whisk until sugar has melted and the mixture becomes like a smooth caramel sauce.

Pour into your prepared cake pan

Dump the cranberries on top of the caramel

Pumpkin cake:

1/3 cup olive oil

1/2 cup pumpkin

1/4 cup maple syrup

1/4 cup coconut sugar

2 eggs (room temp)

1 tsp vanilla

2 cups almond flour

1/2 tsp baking soda

1/2 tsp baking powder

1 tbsp pumpkin pie spice

1/2 tsp salt

Combine the wet ingredients into a medium bowl and whisk until smooth

Add the dry ingredients and whisk again until smooth.

Dump the batter into the cake pan on top of the cranberries

Bake in the oven for 53 minutes (or until golden brown on top and a knife comes out clean)

Allow to cool for about an hour.

Flip cake out onto a plate, slice, & enjoy with whipped cream or ice cream!

Whipped cream:

1/2 cup heavy whipping cream

1 tsp vanilla

1 tbsp powdered sugar

Put all ingredients into a mason jar and shake until it becomes thick but still pourable. Took me about 3 min.