Upside Down Pumpkin Cake
Posted by: catscookin19 Sat, 7 Feb 2004, at 11:32 a.m.
3/4 C. butter, divided
3/4 C. light brown sugar, divided
4 T. almond liqueur, divided
1 C. toasted sliced almonds
1 C. plus 2 T. granulated sugar, divided
2 C. pumpkin puree or 1 (16 oz.) can pumpkin, divided
2 C. flour
2 tsp. baking powder
1 tsp. pumpkin pie spice
1/4 tsp. baking soda
1/4 tsp. salt
1/3 C. milk
1 C. heavy cream
Melt 1/4 cup butter in a 2-inch deep 10-inch pan or skillet. Stir in 1/4 cup
brown sugar and 2 tablespoons almond liqueur. Mix well. Sprinkle with almonds.
Cream remaining 1/2 cup butter with remaining 1/2 cup brown sugar, 1 cup
granulated sugar and eggs. Stir in 1 cup pumpkin.
Combine flour with baking powder, pumpkin pie spice, baking soda and salt. Blend
into creamed mixture alternating with milk. Carefully spoon mixture over
almonds; level top. Bake at 350 degrees for 50 to 55 minutes or until cake tests
Invert onto rack lined with parchment or wax paper. Cool 15 minutes.
Place on serving plate.
Whip heavy cream with 2 tablespoons sugar until stiff. Blend in remaining
pumpkin and 2 tablespoons almond liqueur. Serve pumpkin cream with warm or cool
Yields 10 servings.