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
Praline Pumpkin Torte
Praline Pumpkin Torte
Prep Time
25 min
Cook Time
30 min
Yield
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 large eggs, room temperature
- 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
- 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.
- 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.
- 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.
- For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
- 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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