Pumpkin Praline Torte

Introduction

Pumpkin Praline Torte is a delightful dessert that combines moist pumpkin cake with a rich praline topping. It’s topped with light and fluffy whipped cream, making it a perfect treat for fall gatherings or special occasions.

Why Make This Recipe

This recipe brings together the warm flavors of fall, like pumpkin and spices, with the sweet crunch of praline. It’s easy to make and sure to impress your family and friends. Plus, who doesn’t love cake topped with whipped cream?

How to Make Pumpkin Praline Torte

Ingredients:

For the pumpkin cake:

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup brown sugar
1 cup pumpkin puree
1 cup vegetable oil
4 large eggs
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp salt

For the praline topping:

1 cup brown sugar
1/2 cup butter
1 cup pecans, chopped

For the whipped cream:

1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

Directions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, mix pumpkin puree, vegetable oil, and eggs until smooth. Gradually add the wet ingredients to the dry ingredients and mix until just combined.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
For the praline topping: In a saucepan, melt the butter and brown sugar over medium heat. Stir constantly until it begins to boil. Add the chopped pecans and cook for another 2-3 minutes, then remove from heat.
Once the cakes are cool, place one layer on a serving plate. Spread half of the praline topping over the first layer. Place the second cake layer on top.
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Spread the whipped cream over the top of the torte and around the sides if you like.
Drizzle the remaining praline topping over the whipped cream. Slice and serve chilled or at room temperature.

How to Serve Pumpkin Praline Torte

Serve the torte chilled or at room temperature, paired with a hot cup of coffee or tea for a delightful treat.

How to Store Pumpkin Praline Torte

Keep any leftovers in the fridge. Cover the torte with plastic wrap or place it in an airtight container. It will stay fresh for about 3-4 days.

Tips to Make Pumpkin Praline Torte

Make sure all your ingredients are at room temperature for the best mixing.
Don’t overmix the batter; mix until it’s just combined for a lighter cake.
If you want a sweeter whipped cream, add more powdered sugar to your taste.

Variation (If Any)

You can add chocolate chips to the pumpkin batter for a twist. You can also substitute walnuts for pecans if you prefer.

FAQs

Can I use canned pumpkin?
Yes, canned pumpkin puree works perfectly for this recipe.

How do I know when the cake is done?
Insert a toothpick into the center of the cake; if it comes out clean, the cake is done.

Can I freeze the torte?
Yes, you can freeze the torte. Make sure to wrap it well before freezing. Thaw it in the refrigerator when ready to serve.