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Recipe

Upside-down pumpkin cake

Jan 28, 2012 1:00pm
  • 20 mins preparation
  • 50 mins cooking
  • Serves 10
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Ingredients

Topping
  • 60 gram butter
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1 1/2 cup (180 g packet) pecan nut halves
Upside-down pumpkin cake
  • 200 gram peeled, seeded, cubed jap or kent pumpkin
  • 125 gram butter, softened
  • 3/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cup self-raising flour
  • 1 1/2 teaspoon mixed spice
  • 2 tablespoon milk
  • whipped cream or custard, to serve

Method

Upside-down pumpkin cake
  • 1
    Preheat oven to moderate, 180°C. Lightly grease and line a deep, 20cm round cake pan with baking paper.
  • 2
    Place pumpkin in a microwave- safe bowl with 2 tablespoons water. Cover with plastic wrap and pierce a hole in top. Microwave on HIGH (100%) 3 minutes, until just tender. Drain well and allow to dry.
  • 3
    In a large bowl, using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, one at a time, beating well after each addition.
  • 4
    Sift flour and spice together. Fold through creamed mixture alternately with milk, until just combined. Fold pumpkin through.
  • 5
    To make Topping; in a small saucepan, melt butter on low. Stir in sugar and honey. Pour into pan. Cover evenly with nuts.
  • 6
    Spoon cake mixture over topping, smoothing top. Bake 45-50 minutes, until cooked when tested.
  • 7
    Cool in pan 5 minutes then turn onto a wire rack. Serve warm in wedges, with whipped cream or custard.

Notes

你需要一杯南瓜立方体。

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