Don't be surprised when you this cake starts being requested over pumpkin pie. It's dense, moist, and has a well balanced sweetness and pumpkin flavor.
I recommend baking the cake in a spring form pan because the cake is a little tall and it's easier to turn upside down when you remove the sides. I also suggest putting the spring form pan onto a baking sheet while baking because the sugar tends to melt out of the bottom of the pan. And melted, burnt sugar on the bottom of your oven is 100% not fun.
Serve with whipped cream or ice cream if you like. This cake goes great with caramel ice cream. :)
Preheat oven to 350
6 ounces dried cranberries (about 1 cup)
1 cup water
1 cup toasted and chopped walnuts
1/2 cup brown sugar
Bring the water and dried cranberries to a simmer on medium heat until cranberries regain moisture (4 to 5 minutes). Drain. Toss cranberries and walnuts in brown sugar until moist.
Line a 10-inch spring form pan with parchment paper and spray bottom and sides with non stick spray. Place pan onto a baking sheet.
Spread nut-cranberry mixture in bottom of pan on parchment paper.
1-15 ounce can pumpkin puree
3 eggs
1/2 cup canola oil
1 2/3 cups sugar
1/2 teaspoon salt
2 teaspoons vanilla
2 teaspoons cinnamon
1 tablespoon baking powder
2 1/2 cups all purpose flour
Whisk together pumpkin, eggs, oil, sugar, salt, vanilla, cinnamon and baking powder. Whisk in flour until combined.
Pour batter over nuts and cranberries and smooth top with rubber spatula.
Bake until a toothpick inserted in the middle comes out dry, 55-60 minutes.
Allow cake to cool on wire rack for 10 minutes.
Release sides of spring form pan and turn cake upside down onto a serving plate. Allow to cool completely before slicing, about an hour.
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