Pumpkin-praline Upside-down Cake Recipe
Maple whipped cream, bourbon glaze, gold leaf
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Ingredients
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Cake Ingredients
Method
Preparation Directions
- 1
Prepare the Topping
In a saucepan over medium heat, combine 1 cup of brown sugar, 1/4 cup of butter, and 1/2 cup of chopped pecans. Stir until the mixture is bubbly and caramelized. Pour the mixture into the bottom of a greased 9-inch round cake pan.
- 2
Mix the Cake Batter
In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth. In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture and combine until just blended.
- 3
Assemble the Cake
Pour the cake batter over the pecan topping in the cake pan. Smooth the top with a spatula.
- 4
Bake the Cake
Preheat the oven to 350°F (175°C). Bake the cake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- 5
Cool and Flip
Allow the cake to cool in the pan for about 10 minutes. Carefully invert the cake onto a serving plate, allowing the pecan topping to be on top.
