Upside down pumpkin cake
3/4 cup granulated sugar
1/4 tsp cinnamon
1/2 lbs pumpkin
1 cup flour
150 g (1 cup) ground walnuts
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves and
2 tsp baking powder
1 1/2 stick soft butter
3/4 cup + 2 tbsp powdered sugar
100 g (scant 1 cup) natural yogurt
Grease the pan and line with parchment paper (bottom and sides).
Melt sugar over medium heat until caramel reaches dark amber color and all the sugar has melted.
Remove from heat, stir in cinnamon and very carefully (caramel is extremely hot) pour caramel into prepared pan and swirl to evenly distribute the caramel. Set aside.
Cut pumpkin into 0,2 inch wide sticks and place them on the caramel (wait until caramel hardens).
For the cake:
Mix dry ingredients and set aside.
Cream butter and sugar until pale and fluffy.
Add eggs one by one, mixing after each addition, then mix in yogurt.
Sift in dry ingredients and mix until thoroughly combined.
Transfer the batter to cake pan and bake for 50 minutes or until skewer inserted in the middle comes out clean.
Cool on a wire wrack for 15 minutes and gently flip over, remove parchment paper and let cool completely.