Upside Down Pumpkin Cake

After trying this recipe torn out of the November issue of Sunset magazine, I will never again show up at any seasonal holiday party with simply pumpkin pie. This upside down pumpkin cake offers an it is about time variation of a pumpkin dessert.

1/4 Cup Butter
1/2 Cup Brown Sugar
1 Tbsp. Rum
1 1/3 Cups cranberries
2/3 Cup toasted walnuts
1 Can of Pumpkin
2 Eggs
1 1/2 Cups Flour
1/3 Cup Vegetable Oil
1 Cup Granulated sugar
1 1/2 tsp. Baking powder
1 tsp. Cinnamon
1/4 tsp. Salt
Creme Fraiche to top off your cake

Preheat oven to 350 F. Butter a 9 inch pan and line with parchment paper.
In a saucepan, melt the butter and whisk in brown sugar. Add rum. Pour into pan.
Arrange cranberries and walnuts in sugar/butter mix.
In a large bowl mix eggs, pumpkin, oil, and granulated sugar until well mixed.
In another bowl, mix flour, baking powder, cinnamon and salt.
Marry the two bowls. Spread batter over cranberry/walnut/sugar/butter mix in the pan.
Bake about 40 minutes.
Flip cake and allow to cool.