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Upside Down Pumpkin Cake |
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Serves: 10 Print this Recipe3/4 cup butter divided 3/4 cup brown sugar, packed and divided 1 tablespoon water 1 cup almonds slivered, toasted 1 cup sugar granulated 2 eggs 1 cup pumpkins canned 2 cups flour, stirred and measured 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon cloves ground 1/4 teaspoon baking soda 1/4 teaspoon salt 1/3 cup milk 1 cup cream heavy Melt 1/4 cup butter (or margarine) in round 10x2-inch deep pan or skillet. Stir in 1/4 cup brown sugar and water; mix well. Sprinkle with almonds; set aside. Cream remaining 1/2 cup butter with remaining 1/2 cup brown sugar, granulated sugar, and eggs. Stir in pumpkin. Combine flour with baking powder, cinnamon, nutmeg, cloves, baking soda, and salt. Blend into creamed mixture alternately with milk. Carefully spoon over almonds; level top. Bake in center of oven at 350 degrees F. for 50 to 55 minutes or until cake tests done. Invert onto serving plate. Serve warm or cool with slightly sweetened whipped cream. Note: 1 teaspoon commercial pumpkin pie spice may be substituted for the cinnamon, nutmeg, and cloves in this recipe. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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