Recipe: Praline-Pumpkin Torte
This sweet treat is an oh-so-decadent choice for your Thanksgiving dessert table. Praline and pumpkin are the epitome of fall flavor, and this Praline-Pumpkin Torte is one of the most comforting desserts of the season. The recipe was first published in Southern Living in 2001, and it’s a yearly autumn favorite of readers and editors. If you haven’t made it yet, don’t go another day without this tasty torte in your life!
To start this recipe, stir brown sugar, butter, and whipping cream together in a saucepan. Divide the mixture up between two greased circular cake pans, and rotate the pans so the mixture covers the bottom. Next, sprinkle chopped pecans (whichever way you choose to say it) over the mixture. This will make the praline portion of the torte. The pecans don’t have to be finely chopped, as larger pieces will make for the nuttiest, crunchiest texture. In a separate bowl, mix the dry ingredients: flour, baking powder, pumpkin pie spice, baking soda, and salt. In another bowl, get your mixer out to blend eggs, sugar, and vegetable oil together before adding one of the most essential ingredients—the pumpkin! Throw in a little vanilla extract before giving the batter another go ’round with the mixer until it’s deliciously smooth. Then, gradually add the dry ingredient mixture to complete your cake batter. This pumpkin cake batter is the richest fall color. Pour it over the praline mixture in the cake tins, and bake at 350˚ for 30-35 minutes. Before long, your house will be filled with irresistible fall baking scents that are sure to lure everyone from their smartphones to the kitchen.
One of the most important things to remember with this recipe is to not let the cake cool for too long in the pan. If left to cool in the pan too long, the praline portion will stick to the bottom of the pan, and you might have a sticky, crumbly mess. Flip the cake layers onto wire racks to finish cooling. Once the cakes are cool, it’s time to assemble your torte! Place one cake layer, praline-side up, on your cake stand, and spread a fluffy helping of whipped cream on top. Add your second cake layer, praline-side up, and repeat another whipped cream layer on top. Add some chopped pecans for a pretty, seasonal garnish, and voila! Your Praline-Pumpkin Torte is complete and beautiful. Thanksgiving dessert is served.