Posts made in November, 2015

Praline Pumpkin Torte

Posted by on Nov 24, 2015 in fall, featured, Holidays, watercolor | 0 comments

praline pumpkin Keetha watercolor

Every year I look forward to this dessert.

I like pecan pie and sweet potato pie, too, but this cake with its sweet crunch of praline pecans and whipped cream and soft cake layers. Ahhhh.

Praline:

3/4 cup packed brown sugar
1/3 cup butter

3 tablespoons whipping cream

3/4 cup chopped pecans

Cake:

4 eggs

1 2/3 cup sugar

1 cup vegetable oil

1 (15-ounce) can pumpkin or 2 cups fresh cooked pumpkin if you happen to have that around

1/4 teaspoon vanilla extract

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons pumpkin pie spice, which I never have so I use a combination of cinnamon, ground cloves, and nutmeg

1 teaspoon baking soda

1 teaspoon salt

Topping:

1 3/4 cups whipping cream

1/4 cup confectioners sugar

1/4 teaspoon vanilla extract

Additional chopped pecans for garnish and whatnot

Let’s make it:

Preheat oven to 350 degrees. Grease three 9-inch cake pans. Or, if you want two smaller desserts, grease four six-inch cake pans. (The photo at the bottom of the post is of a torte with two six-inch layers. I made it for Thanksgiving and froze the other one for us to have at Christmas.)

I line cake pans with parchment paper because it makes clean up so much easier.

In a heavy saucepan, combine the brown sugar, butter, and cream. Cook over low heat until the sugar is dissolved. Pour into your prepared cake pans. Sprinkle with pecans and let cool.

praline pumpkin ingredients Keetha

In a mixing bowl, beat the eggs, sugar, and oil. Add the pumpkin and vanilla. Combine the dry ingredients; add to the pumpkin mixture and beat just until blended. Spoon the batter into the cake pans, right on top of the pecans and brown sugar mixture.

Bake for 30 to 35 minutes or until a toothpick inserted comes out clean.

(Along in here, I put the mixing bowl and wire whip into the freezer for a bit. It makes whipping the cream go even better if the bowl and whisk are cold.)

Cool cakes for 5 minutes in pans. Turn out onto a wire rack and let them cool completely.

Place one cake layer, praline side up (I call it the yummy side up), on a serving plate. In a mixing bowl, beat whipping cream until soft peaks form. Beat in sugar and vanilla. Spread about one-third of the whipped cream over cake. Top with second cake layer and spread with one-third of whipped cream, and repeat with the third layer. I like to finish it off with a dusting of cinnamon and some chopped pecans.

Store in the refrigerator or freeze for a week or so. Thaw in the fridge before serving.

Praline Pumpkin Keetha

I don’t know where we found this recipe, but it says it serves 12 to 14. I think that’s 12 to 14 skinny people who probably prefer a fresh pear for dessert because they’re so full from the kale salad they had instead of turkey and dressing.

Scenes from Thanksgiving a few years ago. It includes one of my all-time photographs of anything, ever.

 

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