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
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.
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