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    UPSIDE-DOWN PUMPKIN CAKE


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: jd_az

    List of Ingredients




    3/4 cup butter
    3/4 cup light brown sugar
    4 Tbs. almond liqueur
    1 cup toasted sliced almonds
    1 cup sugar plus 2 Tbs.
    2 eggs
    1 can (16 oz.) pumpkin
    2 cups flour
    2 tsp. baking powder
    1 tsp. pumpkin pie spice
    1/4 tsp. baking soda
    1/4 tsp. salt
    1/3 cup milk
    1 cup heavy cream

    Recipe



    Melt 1/4 cup butter in 10-inch wide x 2-inch deep skillet or pan. Stir in 1/4 cup brown sugar and 2 Tbs. almond liqueur; mix well. Sprinkle with almonds; set aside. Cream remaining 1/2 cup butter with remaining 1/2 cup brown sugar, 1 cup sugar and eggs. Stir in 1 cup pumpkin. Combine flour with baking powder, pumpkin pie spice, 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, 50 to 55 minutes or until cake tests done. Invert onto parchment or wax paper-lined rack. Cool 15 minutes. Place on serving plate. Whip heavy cream with remaining 2 Tbs. sugar almond liqueur. Serve cream with warm or cool cake.

    Makes 10 servings

 

 

 

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