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Upside Down Golden Pear Chutney Cake

16 ounces BFK Golden Pear chutney
1/4 cup butter
1 cup flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup shortening
1/2 cup milk
1 egg
1/3 cup almonds, toasted
1 cup heavy cream, chilled, and whipped to medium peaks, sweetened as preferred


*1.Preheat oven to 350 degree F.
*2.In a heavy 10-inch skillet, melt butter over medium heat. Remove form heat.
*3.Pour the chutney on butter.
*4.In a medium bowl mix the flour, sugar, baking powder, and salt. Add the shortening and milk. Beat 2 minutes at high speed or until the mixture is smooth. Add egg and beat 2 minutes more.
*5.Gently pour cake batter over the chutney in the skillet and spread evenly. Be careful not to disarray the chutney.
*6.In a rack in the center of the oven, bake 40- 45 minutes or until golden in color and surface of cake springs back to the touch. After the cake is done, let the skittle stand on a wire rack 5 minutes to cool slightly. With a spatula, loosen cake from the edge of the skillet all around. Place the serving platter over the cake, and turn upside down (carefully).
*7.Shake gently. Lift off skillet.
*8.Top with nuts and whipped cream