Upside Down Pumpkin Cake

• 3/4 cup granulated sugar
• 1/4 teaspoon cinnamon
• 1/2 pound pumpkin
• 1 cup flour
• 150 grams ground walnuts
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 2 teaspoons baking powder
• 1 1/2 sticks butter soft
• 3/4 cup powdered sugar
• 3 eggs
• 100 grams natural yogurt

1. Grease the pan and line with parchment paper (bottom and sides).
2. Melt sugar over medium heat until caramel reaches dark amber color and all the sugar has melted.
3. 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.
4. Cut pumpkin into 0,2 inch wide sticks and place them on the caramel (wait until caramel hardens).
5. For the cake:
6. Mix dry ingredients and set aside.
7. Cream butter and sugar until pale and fluffy.
8. Add eggs one by one, mixing after each addition, then mix in yogurt.
9. Sift in dry ingredients and mix until thoroughly combined.
10. Transfer the batter to cake pan and bake for 50 minutes or until skewer inserted in the middle comes out clean.
11. Cool on a wire wrack for 15 minutes and gently flip over, remove parchment paper and let cool completely.

sugar, cinnamon, pumpkin, flour, ground walnuts, cinnamon, ginger, cloves, baking powder, butter, powdered sugar, eggs, natural yogurt

Taken from www.yummly.com/recipe/Upside-Down-Pumpkin-Cake-1363514 (may not work)