Sunday, 26 May 2019

Pecan Praline Pumpkin Torte

Pecan Praline Pumpkin Torte


Ingredients:
1 cup light brown sugar, loosely packed
1/3 cup unsalted butter
1 3/4 cups plus 3 tablespoons heavy cream, divided
1 1/4 cups chopped pecans, divided
4 eggs
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Instructions:
  • Preheat oven to 350°F.
  • Spray two 9x3-inch round cake pans with flour-based baking spray and line bottoms of pans with parchment. In a medium saucepan, stir together brown sugar, butter and 3 tablespoons cream over low heat until melted, about 5 minutes. Pour brown sugar mixture into prepared pans, dividing equally. Divide 1 cup of chopped pecans between the pans, sprinkling evenly.
  • Beat eggs, sugar and oil in bowl of an electric mixer until well blended; stir in pumpkin and 1/2 teaspoon vanilla extract. Whisk together flour, baking powder, baking soda, pumpkin pie spice and salt in a separate bowl. Add dry ingredients to pumpkin mixture and stir until incorporated. Pour half of the batter into each pan and smooth tops using a rubber spatula.
  • etc
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  • For Full Instruction: goboldwithbutter.com

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