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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Praline Pumpkin Torte Recipe

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This recipe for Praline Pumpkin Torte is from The Lautermilch Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c packed brown sugar
1/3 c butter
3 T heavy whipping cream
3/4 c chopped pecans

Cake:
4 eggs
1-2/3 c sugar
1 c canola oil
2 c canned pumpkin
1/4 tsp vanilla
2 c flour
2 tsp baking powder
2 tsp pumpkin pie spice
1 tsp baking soda
1 tsp salt

Topping:
1-3/4 c heavy whipping cream
1/4 c powdered sugar
1/4 tsp vanilla
additional chopped pecans
Directions:
Directions:
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" round baking pans. Sprinkle with pecans; cool.

For cake, in a large bowl, beat eggs, sugar an oil. Add pumpkin and vanilla. Combine the flour, baking powder, soda, pie spice, and salt; gradually add to pumpkin mixture just until blended. Carefully spoon batter over brown sugar mixture. Bake at 350º for 30-35 min. or until a toothpick inserted near cent comes out clean. Cool for 5 min; 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 one cake layer praline side up on a searching plate. Spread with 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.
Number Of Servings:
Number Of Servings:
14
Preparation Time:
Preparation Time:
25 min

 

 

 

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