Ingredients: |
Ingredients: For the Crunch Topping:
3 cups vanilla wafers, about 75 cookies
3 cups walnuts, finely chopped
3 cups brown sugar, firmly packed
1 stick salted butter, melted
For the Cake:
1¼ cups granulated sugar
¾ cup salted butter, softened
1 16-ounce can solid pack pumpkin, preferably Libby's
2½ cups cake flour
½ cup Greek yogurt, full fat
1 tablespoon pure vanilla extract
1 tablespoon pumpkin pie spice
2¼ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
4 large eggs, room temperature
Softened butter for greasing the pans
Stabilized Whipped Cream, (see recipe)
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Directions: |
Directions:1). For the crunch topping, place the cookies in a food processor, and pulse the cookies to a fine crumb. Add the walnuts and pulse to a fine chop. In a medium bowl, mix the cookie crumbs, walnuts and brown sugar together, blending well. Add in melted butter and mix well. If the mixture seems too dry, add additional melted butter.
2). Grease four 9-inch round cake pans with softened butter. Line the bottoms of each pan with parchment paper. Grease the parchment paper and the pans again with softened butter being sure to cover the parchment paper. Lightly dust the pans with flour and shake off any excess.
3). Divide the mixture evenly into the cake pans, about one very full cup per pan, pressing into the bottom and spreading it evenly into the cake pans. Reserve about 2 cups of the mixture which will be baked to use on the top and sides of the cake.
4). Preheat the oven to 350 degrees. Place the reserved mixture in an oven proof dish and bake for 8 to 10 minutes or until it crisps up a bit, being careful to not allow it to burn. Allow the mixture to cool completely before frosting the cake.
5). For the cake, in the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, butter and oil on medium speed until light and fluffy, about 5 to 7 minutes, scraping down the bowl frequently. Add in the eggs, one at a time, mixing for one minute between each addition. Add in the pumpkin, vanilla and pumpkin pie seasoning and mix well.
6). Sift together the flour, soda and baking powder in a small bowl. With the mixer on low speed, slowly add the flour mixture alternating with yogurt in 3 separate batches, beginning and ending with flour mixture and mixing just until combined after each addition. Don't over mix.
7). Divide the batter equally into the prepared cake pans, smooth it out with an offset spatula and make it as even as possible in the pan. Be careful spreading the batter, you so don't pull up the crunch topping. Bake for about 25 to 30 minutes or until a toothpick inserted in the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. Once the cakes are cooled, wrap the layers in plastic wrap and place in the refrigerator for a few hours or overnight before frosting.
6). When you are ready to assemble the cake, make the Stabilized Whipped Cream according to the instructions. Place one layer on a plate with the crunch mixture facing down and spread with whipped cream. Place the second layer on top of the filling and repeat the process for the second and third layers. Place the fourth layer on top and spread the frosting in a thin layer on the top and sides of the cake. Coat the cake with the crunch topping by placing your hand along the sides of the cake and dropping the topping along the sides. Refrigerate for 2 hours before serving. |
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