Wednesday, November 13, 2013

Marbled Pumpkin Praline Cake

Its another pumpkin recipe... don't you just love fall! This recipe was sent to me from a friend who claimed it was one of the best cakes she's ever made. And she is right. This cake is amazing. I think its the pecan-praline layer which is my favorite part. Or maybe its the spiced whipped cream. Either way, this will be making an appearance in our house every fall. Enjoy!

The recipe come from Southern Living.

Pumpkin batter

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon group cloves
1 1/2 cups granulated sugar
3/4 cup firmly packed light brown sugar
3/4 cup vegetable oil
3 large eggs
1 1/2 cup canned pumpkin
3/4 cup buttermilk

Cream Cheese batter

2 - 3oz  packages cream cheese, softened
1/2 cup granulated sugar
6 Tablespoons butter, softened
2 Tablespoons all-purpose flour
1 teaspoon vanilla extract
2 large eggs, lightly beaten

Preheat the oven to 350 degrees. Line 3 (9 inch round) cake pans with parchment paper. Grease and flour the prepared pans.

Prepare the pumpkin cake mix:
1. Combine flour, baking soda, cinnamon, salt, nutmeg, ginger and cloves in a small bowl. Set aside.
2. Beat granulated sugar, brown sugar, oil and eggs on medium until well blended.
3. Add pumpkin and beat until well blended.
4. Add buttermilk and beat until blended.
5. Gradually add flour mixture beating on low until just blended after each addition.
6. Pour into prepared pans.

Prepare and cream cheese batter:
1. Beat cream cheese, sugar, butter and flour at medium speed until creamy. This should take 2 to 3 minutes.
2. Add eggs and beat until blended.
3. Drop batter by spoonful into the pans of pumpkin batter. Swirl with a knife gently to create the marbled effect.

4. Bake for 25 minutes or until a toothpick comes out clean. Cool cakes in the pan for 10 minutes. Then remove cakes from pans and cool completely on a wire rack. This will take about 40 minutes.

Pecan-Praline Filling

1/2 cup firmly packed light brown sugar
1/4 cup butter
1/4 corn syrup
1/2 cup half and half
2 Tablespoon cornstarch
1 cup chopped, toasted pecans
1 teaspoon vanilla extract

While cake is cooling prepare the pecan-praline filling
1. Bring brown sugar, butter and corn syrup to a boil in a medium saucepan, whisking constantly.

2. Continue to whisk and boil for 1 additional minute until sugar is dissolved.
3. Whisk half and half and cornstarch together in a small bowl until smooth. Gradually add to brown sugar mixture, whisking constantly. Return to a boil and continue whisking constantly for an additional minute or until thickened.

4. Stir in pecans and vanilla. Cool 20 minutes.
5. Spread between the cake layers.

Spiced Whipped Cream

2 cups heavy cream
6 Tablespoons powdered sugar
3/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon

1. Beat heavy cream on medium speed for 1 minute.
2. Add the remaining ingredients and beat until soft peaks form. This means that when you hold the whisk upside down peaks are starting to form but after a second they fold back onto themselves.
3. Spread on the sides and top of the cake.



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