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.


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2 comments:

  1. Thistle Cove Farm11/22/16, 4:18 AM

    That looks really good, Michelle!

    ReplyDelete
  2. Anonymous11/24/16, 10:19 PM

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

    ReplyDelete

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