Foto: RecipeGirl
Ingredients
- 2 tablespoons butter, (melted)
- ½ cup packed brown sugar
- 2 cups fresh cranberries
- ½ cup chopped almonds, (toasted)
- 2 large eggs
- ¾ cup canned unsweetened pumpkin purée
- 2 tablespoons vegetable or canola oil
- 1½ cups all purpose flour
- 1 cup granulated white sugar
- 1½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Steps
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Preheat the oven to 350°F. Lightly spray a 9-inch square pan with cooking spray.
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Pour the melted butter into the pan, tilting to evenly cover the whole pan. Sprinkle the brown sugar over the butter.
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Sprinkle the cranberries and almonds over the brown sugar mixture.
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In a large bowl, whisk together the eggs, pumpkin purée, and oil.
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In a separate bowl, sift together the flour, sugar, baking powder, cinnamon, and salt. Stir the flour mixture into the pumpkin mixture just until combined. Carefully spread the batter over the cranberry-almond mixture in the pan.
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Bake for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert, then remove the pan. Cool before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| butter | 2 tablespoons | - | - |
| packed brown sugar | 0.5 cup | - | - |
| fresh cranberries | 2 cups | - | - |
| chopped almonds | 0.5 cup | - | - |
| eggs | 2 large | - | - |
| canned unsweetened pumpkin purée | 0.75 cup | - | - |
| vegetable or canola oil | 2 tablespoons | - | - |
| all purpose flour | 1.5 cups | - | - |
| granulated white sugar | 1 cup | - | - |
| baking powder | 1.5 teaspoons | Rp 8.000/100g | Rp 12.000 |
| ground cinnamon | 1 teaspoon | - | - |
| salt | 0.25 teaspoon | - | - |
*Estimated market prices, may vary by region
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