Pumpkin-cherry Upside-down Cake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1 (10 ounce) jar cherry preserves
• 1 cup dried cranberries
• 1/3 cup butter
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/4 cup butter, softened
• 1/4 cup shortening
• 1 1/4 cups sugar
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup canned pumpkin
• 3/4 cup buttermilk (*) or 3/4 cup sour milk (*)

Recipe

• 1 preheat oven to 350 degrees f.
• 2 line a 13x9x2-inch baking pan with foil; grease foil, set aside.
• 3 in a small saucepan, combine cherry preserves, dried cranberries, and the 1/3 cup butter.
• 4 bring to boiling, stirring constantly. remove from heat.
• 5 pour mixture into the prepared baking pan, spreading evenly,set aside.
• 6 in a medium bowl, stir together flour, baking powder, pumpkin pie spice, and baking soda; set aside.
• 7 in a large bowl, combine the 1/4 cup butter and the shortening.
• 8 beat with an electric mixer on medium to high speed for 30 seconds.
• 9 add sugar and vanilla; beat until combined.
• 10 add eggs one at a time, beating well after each addition.
• 11 beat in pumpkin.
• 12 alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.
• 13 carefully spread batter over preserve mixture in pan.
• 14 bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
• 15 cool in pan on a wire rack for 5 minutes.
• 16 carefully invert onto a large serving platter; remove foil.
• 17 spoon any preserves mixture remaining on the foil onto cake.
• 18 serve warm.
• 19 *tip: to make 3/4 cup sour milk, place 2 teaspoons vinegar or lemon juice in a glass measuring cup. add enough milk to make 3/4 cup total liquid; stir. let stand for 5 minutes before using.