Upside Down Cranberry Pumpkin Cake

Topping

* 2/3 cup packed brown sugar
* 1/3 cup butter
* 1 1/2 cups cranberries
* 1/2 cup chopped pecans

Cake

* 1/4 cup butter, softened
* 1/4 cup + 2 tablespoons sugar
* 1 eggs
* 1/2 cup sour cream
* 1/2 cup canned or cooked pumpkin
* 1/2 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/4 teaspoon cinnamon
* 1/8 teaspoon salt
* pinch ground ginger
* pinch ground all spice
* pinch nutmeg

1. Preheat oven to 325 degrees F (300 degrees F with convection). Wrap the outside of a 9" springform with aluminum foil. Spray the sides with non-stick. Place it on a try with an edge (just in case).
2. In a small saucepan, combine brown sugar and butter. Bring to a boil. Pour into the springform and sprinkle with cranberries and pecans.

cranberry topping on the bottom

3. In a stand mixer, cream butter and sugar. Add eggs and beat well.
4. In a small bowl, combine the sour cream, pumpkin and vanilla; mix well.
5. In another small bowl, combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter on the cranberry mixture in the pan. Try to level it out.
6. Bake for 40 minutes or until a toothpick inserted near the center comes out clean. (Not that pretty this way, but just wait till you turn it over.)

out of the oven

7. Cool for 10 minutes. Remove the side of the springform pan, Put a plate on top and turn it over. Remove the pan bottom and foil. Serve warm.