Taste of Home
Praline Pumpkin Torte
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling
YIELD: 14 servings.
Homemade pralines, big poufs of whipped cream and spiced cake make this torte
decadent to the last bite. It's perfect for an autumn day. —Esther Sinn, Princeton, Illinois
Ingredients
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3/4 cup packed brown sugar
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1/3 cup butter
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3 tablespoons heavy whipping cream
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3/4 cup chopped pecans
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CAKE:
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4 large eggs, room temperature
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1-2/3 cups sugar
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1 cup canola oil
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2 cups canned pumpkin
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1/4 teaspoon vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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2 teaspoons pumpkin pie spice
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1 teaspoon baking soda
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1 teaspoon salt
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TOPPING:
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1-3/4 cups heavy whipping cream
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1/4 cup confectioners' sugar
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1/4 teaspoon vanilla extract
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Additional chopped pecans, optional
Directions
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1.
In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into 2 well-greased 9-in. round baking pans. Sprinkle with pecans; cool.
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2.
For cake, in a large bowl, beat the eggs, sugar and oil. Add pumpkin and vanilla. Combine the flour, baking powder, pie spice, baking soda and salt; gradually add to pumpkin mixture just until blended.
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3.
Carefully spoon batter over brown sugar mixture. Bake at 350° until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 5 minutes; remove from pans to wire racks to cool completely.
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4.
For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
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5.
Place 1 cake layer, praline side up, on a serving plate. Spread two-thirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator.
Nutrition Facts
1 piece: 577 calories, 38g fat (13g saturated fat), 118mg cholesterol, 397mg sodium, 56g carbohydrate (39g sugars, 3g fiber), 6g protein.
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