Monday, November 21, 2016

As requested

I got the recipe for the Cranberry Pumpkin Upside Down Cake here. For the pumpkin puree, I used butternut puree I had in the freezer; for the boxed cake mix I turned to my The Natural Nine: Cooking with Whole Grains cookbook for homemade inspiration and came up with:
2 cups whole wheat pastry flour
1/4 cup barley flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups evaporated cane juice
(plus 1 teaspoon vanilla extract added with the wet ingredients)

My laptop is being uncharacteristically sluggish, so I'll leave it at that for tonight.


Thistle Cove Farm said...

That looks really good, Michelle!

Anonymous said...

Thanks for the recipe! I can hardly wait to make it… after the pumpkin pie is gone.