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Praline Pumpkin Torte Recipe

Praline Pumpkin Torte Recipe

"This favorite harvest cake stays moist to the last bite," relates Esther Sinn of Princeton, Illinois. "It's perfect for Thanksgiving or Christmas gatherings."
TOTAL TIME: Prep: 25 min. Bake: 30 min. + cooling YIELD:12-14 servings

Ingredients

  • 3/4 cup packed brown sugar
  • 1/3 cup butter
  • 3 tablespoons heavy whipping cream
  • 3/4 cup chopped pecans
  • CAKE:
  • 4 eggs
  • 1-2/3 cups sugar
  • 1 cup canola oil
  • 2 cups canned pumpkin
  • 1/4 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • TOPPING:
  • 1-3/4 cups heavy whipping cream
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • Additional chopped pecans, optional

Directions

  • 1. In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-in. round baking pans. Sprinkle with pecans; cool.
  • 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.
  • 3. Carefully spoon batter over brown sugar mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely.
  • 4. For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
  • 5. Place one 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. Yield: 14 servings.

Nutritional Facts

1 slice (calculated without additional pecans) equals 577 calories, 38 g fat (13 g saturated fat), 118 mg cholesterol, 397 mg sodium, 56 g carbohydrate, 3 g fiber, 6 g protein.