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Praline Pumpkin Torte

Source of Recipe


Sunset, November 2005






List of Ingredients



• 3/4 cup firmly packed brown sugar
  
• 1/3 cup butter
  
• 3 Tbsp plus 1-3/4 cups whipping cream
  
• 1 cup chopped pecans
  
• 4 large eggs
  
• 1-2/3 cups granulated sugar
  
• 1 cup vegetable oil
  
• 2 cups canned cooked pumpkin
  
• 1 tsp vanilla
  
• 2 cups all-purpose flour
  
• 2 tsp baking powder
  
• 2 tsp pumpkin pie spice (or 3/4 tsp each: ground cinnamon, ginger, and nutmeg)
  
• 1 tsp baking soda
  
• 1 tsp salt
  
• 1/4 cup powdered sugar
  






Instructions



1. Preheat oven to 350° F. Butter two 9-inch round cake pans. Line bottoms of pans with cooking parchment.
   
   
2. In a heavy 1- to 2-quart pan over low heat, stir brown sugar, butter, and 3 tablespoons whipping cream until melted and blended, about 5 minutes. Pour half the brown sugar mixture into each of the cake pans. Sprinkle 3/4 cup chopped pecans evenly into pans.
   
   
3. In a bowl, with a spoon, beat eggs, granulated sugar and oil until well blended. Stir in pumpkin and 1/2 teaspoon vanilla. In a bowl, whisk together flour, baking powder, pumpkin pie spice, baking soda and salt to blend. Whisk dry ingredients into pumpkin mixture until well blended. Pour half the batter into each of the pans; smooth top.
   
   
4. Bake until a toothpick inserted in center of cakes comes out clean, 30 to 35 minutes. Let cool in pans on racks about 5 minutes, then invert onto racks and remove pans and paper. Let cool completely, about 1-1/2 hours.
   
   
5. Up to 6 hours before serving, in a bowl with an electric mixer on high speed, beat remaining 1-3/4 cups whipping cream until soft peaks form. On low speed, beat in powdered sugar and remaining 1/2 teaspoon vanilla just until blended. Set one cake layer, pecan praline side up, on a serving platter. Spread two-thirds of the whipped cream mixture over the top. Set second layer, praline side up, on top. Cover with remaining whipped cream mixture, and sprinkle with remaining 1/4 cup chopped pecans.
   
   Makes about 12 servings.
   
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   NOTE
   
   You can bake the cakes (through Step 4) up to 1 day ahead; cover and store at room temperature. Up to 6 hours ahead, assemble layers; cover with a large inverted bowl or pan, and chill.