Prailine Upside Down Pumpkin Cake (adapted from Martha Stewart Living)
Heat the oven to 350 degrees. Spread pecan halves on a baking sheet and toast for 5 minutes or until aromatic. Remove from the oven and let cool, chop the pecans into small pieces, set aside.
Melt butter in a small sauce pan. In a 9-by-2-inch round cake pan combine melted butter and brown sugar.
In a large bowl, sift together flour, sugar, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, eggs, milk, vanilla extract and pumpkin puree together until well combined, about 2 minutes. Add flour mixture; stir with spoon until just combined.
Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 50 minutes. Transfer the cake to a wire rack to cool. Let cake rest 5 minutes.
Place a plate over the cake and invert to unmold cake, let cool completely.
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