Sunday, January 30, 2011

Pumpkin Praline Cake

This is one of Caleb's favorite desserts...

Pumpkin Praline Cake

1 cup brown sugar, packed 
1/2 cup butter
1/4 cup whipping cream
1 cup chopped nuts
2 cups all-purpose flour
2 tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. salt
1 2/3 cups sugar
1 cup oil
4 eggs
2 cups canned pumpkin
Whipped Topping:
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/2 tsp. vanilla extract
Garnish - pumpkin pie spice

Combine first three ingredients in a heavy saucepan over low heat until brown sugar dissolves; stir occasionally. 

 Divide equally between two greased 9" round cake pans (I sometimes use a 9x13 pan).  Sprinkle evenly with pecans; let mixture cool slightly. 

Sift together flour, baking powder, spice, baking soda, and salt in a bowl; set aside.  Blend sugar, oil, and eggs; alternately add pumpkin and reserved dry ingredients.  Spoon batter evenly over pecan mixture in cake pans. 
Place pans on a baking sheet and bake at 350 degrees for 35 to 45 minutes or until centers test clean.  Cool cakes in pans on a wire rack for 5 minutes; invert and cool completely on wire rack.  Beat whipping cream until soft peaks form; stir in powdered sugar and vanilla.  Continue beating until stiff peaks form.  To assemble cake, place on layer on a serving plate, praline side up; spread with whipping topping.  Add second layer, praline side up and top with remaining whipped topping.  Garnish with pumpkin pie spice.  This is best served warm. 

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