Name: Upside-down pumpkin cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 10
Ingredients: Topping; 60 gram butter; 1/4 cup brown sugar; 1/4 cup honey; 1 1/2 cup (180 g packet) pecan nut halves; 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

Ingredients

Topping

60 gram butter

1/4 cup brown sugar

1/4 cup honey

1 1/2 cup (180 g packet) pecan nut halves

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

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.