Wednesday, September 28, 2011

Praline Upside Down Pumpkin Cake

I love fall. It’s my favorite season of the year. Not too hot. Not too cold. Just perfect. Fall means scarves, hoodies and pumpkin spiced latte. Did I mention I love fall?

I also love fall because it’s time for some of my favorite ingredients like pumpkin, nuts and everything that is awesome! It’s the perfect time to make a Praline Upside Down Pumpkin Cake with a crunchy gooey topping and warm pumpkin spices. A moist and fluffy cake with a crunchy nutty topping, how can you go wrong?

Praline Upside Down Pumpkin Cake
Ingredients 2 stick unsalted butter, melted and divided
¾ cup of brown sugar
¾ cup pecan halves
1 2/3 cups all-purpose flour, plus more for pan
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cups sugar
1 teaspoon vanilla extract
2 large eggs
1 cup canned pumpkin puree
½ cup warm milk

Directions Heat the oven to 350 degrees. Spread pecan halves on a baking sheet and toast for 5 minutes or until aromatic. Remove from the oven and let cool, chop the pecans into small pieces, set aside.

Melt butter in a small sauce pan. In a 9-by-2-inch round cake pan combine melted butter and brown sugar.

In a large bowl, sift together flour, sugar, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, eggs, milk, vanilla extract and pumpkin puree together until well combined, about 2 minutes. Add flour mixture; stir with spoon until just combined.

Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 50 minutes. Transfer the cake to a wire rack to cool. Let cake rest 5 minutes.

Place a plate over the cake and invert to unmold cake, let cool completely.

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