Pumpkin Almond Golden Raisin Upside Down Cake-Announcing Black andWhite Wednesday #98

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When one thinks of upside down cake, usually pineapple comes to mind. However, I have had a jar of pumpkin butter in my pantry for awhile now and now that Fall is in the air (I think), it’s time to use it. A few days ago, I bought some striped pumpkins to photograph for BWW #98, but I wanted to post a recipe and photo to go along with the blog event. It only took me a few minutes to photograph the pumpkins, but a longer time to try and find a recipe to use the pumpkin butter. With some leftover turbinado sugar, almond, golden raisin and cinnamon mixture, I thought maybe pumpkin muffins with a streusel topping. As I thumbed through some magazine, I found an pumpkin upside down cake with similar ingredients. The final product was a big hit! I liked the substitutes I made, especially the turbinado sugar which didn’t quite melt as the brown sugar would have, but added a little sugary crunch. I now feel the recipe is mine!

Pumpkin Almond Golden Raisin Upside Down Cake

1/2 cup unsalted butter

1 cup turbinado sugar or light brown sugar

2/3 cup sliced almonds

1/2 teaspoon ground cinnamon

1/2 cup golden raisins

1 jar (10 ounces) spiced pumpkin butter

1/3 cup vegetable oil

2 large eggs

1-1/2 cups all-purpose flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

Preheat oven to 350°F. Line an 8-inch square baking dish with parchment paper. Grease or lightly spray with a nonstick baking spray.

Melt butter in a small saucepan, add the sugar, almonds, cinnamon and raisins. Cook over medium heat until bubbly, about 2-3 minutes. Pour into prepared baking dish.

In a medium bowl, combine pumpkin butter, oil and eggs whisking until well blended. In a large bowl, whisk flour, baking powder and salt to blend. Add the pumpkin mixture, stirring to combine. Spoon batter over the sugar/nuts mixture. Smooth top with a spatula.

Bake 30-40 minutes until a pick in the center comes out clean. Let sit 5 minutes on a cooling rack, then invert on a platter. Remove parchment paper. Serve warm. Serves about 8.

The image above is my contribution to BWW # 98 hosted this week by yours truly.  Send your lovely photos and link to post to- lynnylu AT gmail DOT com.

“Rules are simple and unchanged:

– Your clicks have to be  anything of a culinary nature or show anything related to food: an ingredient, a kitchentool, something in your kitchen or in a restaurant,  anything about food preparation/presentation/consumption, whatever your eyes can catch as a food speach.

– You can shoot either in b/w mode or in color, then process in b/w. You can use any effect you like but keeping the image in a monochrome/grayscale, with Sepia and Cyanotype tones allowed. No color details allowed.

– Approximate sizes of your pictures shoud be portrait/500 wide & 700 long – landscape/700 wide & 500 long – or 600 square.

– No need of a recipe, nor a story nor a location (but they are welcome if you like), simply a title for the picture is required.

– You have to post your photograph within the Tuesday of the week going on, so the hostess will be ready to blog about the Gallery on Wednesday (but latecomers might be accepted to the hostess’ discretion). For those who use Twitter, Susan created a hashtag (#BWFood) to make it easier to find related conversations.

– You have to mention Black and White Wednesday in your post and link to  this announcement and to the hostess’ blog. Use of the logo is optional.

–  We also have a group on Flickr if you’d like to join and share your pics.”


Please do not use images or text without my permission. 

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