Ivy's Pumpkin Crunch Tort Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crunch Topping:
1 1/4 c. sugar, 3/4 c. butter (1 1/2 sticks softened), 1/2 of a 16 oz. can of pumpkin (1 cup), 2 1/2 c. flour, 1/2 c. plain yogurt, 1 tblsp. pumpkin pie spice, 2 1/4 tsp. baking powder, 3/4 tsp. baking soda, 1/2 tsp. salt, 3 eggs
* 2 c. heavy or whipping cream, vanilla wafer crumbs for garnish
**Crunch Topping: 1 1/2 c. finely chopped walnuts, 1 1/2 c. vanilla wafers, 1 1/2 c. packed light brown sugar, 3/4 c. melted butter
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Directions: |
Directions:3 Hours before serving: 1. Prepare crunch topping into 4 9 inch round cake pans. Measure 1/2 of the topping, pat into each set of pans and set aside. 2. Pre heat oven 350 degrees. In a large bowl, mixer on low speed, beat sugar and butter just till blended. Increase speed to med. until light and fluffy. Reduce speed to low and add pumpkins and next 7 ingredients. Increase speed to high, scraping bowl...batter will get thick. 3. Spoon batter over toppings in pans. Stagger the 4 cake pans on 2 oven racks. Bake 20 minutes. Rotate pans every 10 min. Cool cake layers. 4. In Large bowl, mix at medium speed the whipping cream until stiff peaks form. On cake plate, put cake and top with 1/4 of whipping cream..repeat, repeat, repeat. Spoon remaining cream --with dollops and sprinkle with crunch topping. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This is a recipe that I make at Thanksgiving. It takes some time, but very well worth it.
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