Cranberry Pecan Upside Down Cake

Ingredients

• 4 tbsp sugar
• 2-3 tbsp water
• pinch salt
• 1 cup pecan pieces

• 3 cups cranberries, fresh or frozen
• 2 tsp Amoretti® Natural Cranberry Artisan Flavor
• 1 tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
• 4 tbsp (½ stick) butter
• 1 cup brown sugar

• 1 cup all purpose flour
• ¼ cup Amoretti® Natural Pecan Flour
• ¼ cup cornmeal
• 1½ tsp baking powder
• ¼ tsp salt
• ½ cup (1 stick) butter, room temperature
• ¾ cup sugar
• ½ lemon zest
• ¼ tsp Amoretti® Lemon Zest Oil Extract O.S.
• 2 eggs, room temperature
• 1 tsp Amoretti® Vanilla Madagascar Bourbon W.S. 2X
• ½ cup milk, room temperature

• 10" cast iron skillet

Directions

1. Preheat oven to 350°F.
2. Bring sugar, water, and salt to a boil. Pour in pecans and stir to coat.
3. Using a slotted spoon to drain liquid, spread nuts on a silpat-lined sheet pan.
4. Bake for 10-15 minutes.
5. Stir nuts to separate while they cool or spread them onto a cool surface, such as marble or granite countertop and separate by hand, wearing gloves if they are too hot. This needs to be done before the nuts cool so they don’t stick together.

6. Combine cranberries, Cranberry Artisan, and Madagascar Bourbon Vanilla. Stir to coat berries and set aside.
7. Lightly spray a cast iron skillet sides with coconut or canola oil spray. Add butter and brown sugar to pan and melt. Once it bubbles, turn off heat and set aside.

8. Whisk together dry ingredients.
9. In a mixer, beat butter, sugar, lemon zest and Lemon Zest Oil Extract until light and fluffy.
10. Add eggs one at a time, scraping bowl after each. Add Madagascar Bourbon Vanilla.
11. Add flour mix and milk alternately, beginning and ending with flour.

12. Pour the cranberries into the cast iron skillet and spread them evenly over the bottom.
13. Sprinkle candied pecan pieces over the cranberries.
14. Drop scoops of batter onto the cranberries and pecans and smooth with an offset spatula.
15. Bake in a 350°F oven for 50 minutes until golden brown.
16. Let rest in pan for 10 minutes.
17. If cake has not pulled away from the sides of the pan, run a knife around the edge.
18. Put a large plate over the top of the skillet, right side down, and, using pot holders, invert the skillet onto the plate, letting the cake fall out onto the plate.
19. Serve warm, it really does not taste the same if it is cool.
20. Eat plain or with whipped cream on the side.