Pumpkin Praline Torte
Pumpkin Praline Torte has two layers of moist pumpkin cake flavored with fall spices and a sweet and crunchy praline topping. It is layered and topped with fresh whipped cream.
Servings: 18
Equipment
- 2 9-inch cake pans
- Electric Stand Mixer
Ingredients
- 3/4 cup packed light brown sugar
- 1/3 cup butter
- 3 tablespoons heavy cream
- 1 cup chopped pecans
Cake Batter
- 4 large eggs
- 1 2/3 cups sugar
- 1 cup vegetable oil
- 2 cups canned pumpkin
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1 teaspoon salt
Whipped Topping
- 1 3/4 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Chopped pecan for garnish
Instructions
- Preheat oven to 350 degrees and grease 2 9-inch cake pans with Crisco. (Or use baking spray.)
- Combine brown sugar, butter, and 3 tablespoons heavy cream in a medium saucepan. Heat over medium heat, stirring frequently until butter is melted and sugar has dissolved.
- Divide mixture evenly between the 2 cake pans. Sprinkle 1/2 cup pecans into each pan. Let cool while you make cake batter.
- In a large bowl, use an electric mixer to beat eggs, sugar, and oil.
- Mix in vanilla extract and pumpkin.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice and salt.
- Gradually add flour mixture to pumpkin mixture until just blended.
- Use a spoon and drop batter by spoonfuls over the brown sugar mixture, dividing the batter evenly between the pans.
- Bake for 30 to 35 minutes. Set a baking sheet beneath the pans because a little batter may overflow.
- Let cakes cool in pans for 5 minutes and then invert onto cooling racks to cool completely. If you let them cool too long in the pans, they will start to stick.
- Make Whipped Cream. Beat heavy cream until it begins to thicken. Add powdered sugar and vanilla and beat until stiff peaks form.
- Place 1 cake layer on a cake stand, pecan side up. Spread 3/4 of whipped cream on top. Top with the second layer.
- Place remaining whipped cream in the middle of the top layer. Sprinkle with pecans. Store in refrigerator.
Nutrition
Calories: 458kcal | Carbohydrates: 44g | Protein: 4g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 291mg | Potassium: 151mg | Fiber: 2g | Sugar: 32g | Vitamin A: 4782IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg