TOPPING
1/2 c Packed golden brown sugar
1/4 c (1/2stick) unsalted butter
1 tb Water
1 c (about) whole blanched
-almonds (about 5 oz)
1 c (about) pecan halves (about
-3 3/4 oz)
CAKE
1 1/2 c All purpose flour
1/2 c Ground almonds
-(about 2 1/2 oz)
1 ts Pumpkin pie spice
1/2 ts Baking soda
1 c Packed golden brown sugar
1/2 c (1 stick) unsalted butter,
-room temperature
2 lg Eggs
1 1/2 ts Vanilla extract
1/2 c Buttermilk
FOR TOPPING: lightly butter 9-inch diameter cake pan with 2-inch-high
sides. Mix first 3 ingredients in heavy small saucepan. Stir over low
heat until sugar dissolves. Increase heat and bring to boil. Pour
into prepared pan; swirl pan to coat bottom evenly. Arrange nuts
decoratively atop caramel. Chill until caramel is set, about 30
minutes.
FOR CAKE: Preheat oven to 3500F. Combine flour, ground almonds, pump-
kin pie spice and baking soda in medium bowl. Using electric mixer,
beat sugar and butter in large bowl until light and fluffy. Add eggs
1 at a time, beating well after each addition. Mix in vanilla. Mix in
dry ingredients alternately with buttermilk, beginning and ending
with dry ingredients.
Gently spoon batter atop nuts in pan. Smooth top. Bake cake until
edges brown and tester inserted into center comes out clean, about 45
minutes. Transfer to rack, cool 10 minutes. Run small sharp knife
around sides of pan to loosen cake. invert onto platter and cool
completely. (Can be prepared 8 hours ahead. Cover with cake dome and
let stand at room temperature.)
Yields
8 servings