Cranberry Pecan Pumpkin Upside Down Cake Emily Luchetti, executive pastry chef at Farallon and Waterbar restaurants in San Francisco, is recognized around the world for her award-winning sweet creations.

Ingredients 

Serves 8-10

8 ounces (16 tablespoons) unsalted butter

1 cup firmly packed brown sugar

2 cups cranberries

4 ounces (1 cup) coarsely chopped pecans, toasted

2 large eggs

1 cup pumpkin puree

6 tablespoons vegetable oil

1 1/2 cups all purpose flour

1 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

For the Chantilly Cream

Makes 2 cups

1 cup heavy (whipping) cream

3 tablespoons sugar

1/2 teaspoon vanilla extract

1. Combine all of the ingredients and whisk until soft peaks form. Refrigerate until you are ready to use.

Method 

1. Preheat the oven to 350 degrees.

2. Line the bottom of a 9-inch square pan with parchment paper.

3. Melt the butter in a small saucepot over medium heat. Add the brown sugar and whisk until smooth.

4. Pour the brown sugar mixture into the bottom of the cake pan.

5. In a medium bowl combine the cranberries and pecans. Place them in the pan over the brown sugar mixture.

6. In a large bowl, whisk together the eggs, pumpkin puree and oil.

7. Sift together the flour, sugar, baking powder, cinnamon and salt. Stir the flour mixture into the pumpkin mixture. Carefully spread the batter over the cranberry pecan topping.

8. Bake until a skewer inserted in the middle comes out clean, 35-40 minutes.

9. Cool the cake for 10 minutes on a wire rack. Place a large plate or platter on top of the cake. Invert the cake and plate together. Remove the pan. 

10. Carefully peel off the parchment paper. Cool completely before serving. Serve with Chantilly Cream.