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An irresistibly autumnal bake. This aromatic, nut-filled upside-down pumpkin cake is made with pecans. The nut layer is baked underneath a light and fluffy pumpkin cake, then the whole cake is turned out onto a serving plate, revealing delicious caramelised nuts on top. You can use walnuts instead of pecans \u2013 they are equally soft and have a delicately buttery flavour, and the cake will be just as delicious :).<\/em><\/p>\n<\/blockquote>\n

Ingredients for the pecan nut layer:<\/span><\/p>\n

\n
• 80 g butter, melted<\/li>\n
• 60 g dark muscovado sugar<\/li>\n
• 60 ml maple syrup<\/li>\n
• 1 tsp vanilla extract<\/li>\n
• \u00bc tsp ground cinnamon<\/li>\n
• 180 g pecans (or walnuts), roughly chopped<\/li>\n<\/ul>\n

  Place the butter, sugar, maple syrup and vanilla in a small saucepan. Heat gently, stirring, until the ingredients are thoroughly combined and the mixture is smooth. Remove from the heat, add the cinnamon and nuts, stir and leave to cool slightly.<\/p>\n

  Line a 20 \u00d7 20 cm square cake tin with baking paper. Pour the nut mixture into the base and spread evenly. Set aside while preparing the pumpkin cake batter.<\/p>\n

  Ingredients for the pumpkin cake:<\/span><\/p>\n

  \n
  • 60 ml rapeseed oil<\/li>\n
  • 100 g light muscovado sugar<\/li>\n
  • 50 g caster sugar<\/li>\n
  • 2 large eggs<\/li>\n
  • 55 g sour cream<\/li>\n
  • 180 g pumpkin pur\u00e9e<\/li>\n
  • 150 g plain flour<\/li>\n
  • 2 tsp baking powder<\/li>\n
  • a pinch of salt<\/li>\n
  • 1 tsp ground cinnamon<\/li>\n
  • \u00bd tsp freshly grated nutmeg<\/li>\n
  • \u00bd tsp ground ginger<\/li>\n
  • \u00bc tsp ground cloves<\/li>\n
  • \u00bc tsp ground allspice<\/li>\n<\/ul>\n

    All ingredients should be at room temperature.<\/p>\n

    Place the oil, both sugars, eggs, sour cream and pumpkin pur\u00e9e in a bowl. Whisk until thoroughly combined. Sift the flour and baking powder directly into the mixture, then add the salt and spices. Whisk briefly, just until the ingredients are combined. Spread the batter evenly over the nuts in the tin and smooth the surface.<\/p>\n

    Bake the upside-down pumpkin cake with pecans at 180\u00b0C for approximately 40\u201345 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool slightly. Carefully release the cake from the tin and turn it out onto a serving plate so that the nut layer is on top. Leave to cool completely.<\/p>\n

    Cut into squares and serve.<\/p>\n

    Enjoy!<\/p>\n

    <\/figure>\n

    Recipe source: Baran Bakery<\/a>.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    An irresistibly autumnal bake. This aromatic, nut-filled upside-down pumpkin cake is made with pecans. The nut layer is baked underneath a light and fluffy pumpkin cake, then the whole cake is turned out onto a serving plate, revealing delicious caramelised nuts on top. <\/p>\n","protected":false},"author":1,"featured_media":18232,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[438],"tags":[86,138,153,322,137,359,142,103],"duration":[],"tag_group":[],"class_list":["post-18230","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vegetable-cakes","tag-cinnamon","tag-ginger","tag-maple-syrup","tag-pecan-nuts","tag-pumpkin","tag-pumpkin-puree","tag-soured-cream","tag-walnuts"],"acf":[],"yoast_head":"\n