Marbled Pumpkin Praline Cake
Yield: Makes 10 to 12 servings
Total: 2 Hours, 15 Minutes
a.. PUMPKIN BATTER
b.. Parchment paper
c.. 2 cups all-purpose flour
d.. 2 teaspoons baking soda
e.. 2 teaspoons ground cinnamon
f.. 1/2 teaspoon salt
g.. 1/4 teaspoon ground nutmeg
h.. 1/4 teaspoon ground ginger
i.. 1/4 teaspoon ground cloves
j.. 1 1/2 cups granulated sugar
k.. 3/4 cup firmly packed light brown sugar
l.. 3/4 cup vegetable oil
m.. 3 large eggs
n.. 1 1/2 cups canned pumpkin
o.. 3/4 cup buttermilk
p..
q.. CREAM CHEESE BATTER
r.. 2 (3-oz.) packages cream cheese, softened
s.. 1/2 cup granulated sugar
t.. 6 tablespoons butter, softened
u.. 2 tablespoons all-purpose flour
v.. 1 teaspoon vanilla extract
w.. 2 large eggs, lightly beaten
x..
y.. PECAN-PRALINE FILLING
z.. 1/2 cup firmly packed light brown sugar
aa.. 1/4 cup butter $
ab.. 1/4 cup corn syrup
ac.. 1/2 cup half-and-half
ad.. 2 tablespoons cornstarch
ae.. 1 cup chopped toasted pecans
af.. 1 teaspoon vanilla extract
ag.. SPICED WHIPPED CREAM
ah.. 2 cups heavy cream
ai.. 6 tablespoons powdered sugar
aj.. 3/4 teaspoon vanilla extract
ak.. 1/8 teaspoon ground cinnamon
Preparation
1.. 1. Prepare Pumpkin Batter: Preheat oven to 350°. Grease 3 (9-inch) round
cake pans. Line bottoms with parchment paper, and grease and flour paper.
Combine 2 cups flour and next 6 ingredients in a small bowl. Beat 1 1/2 cups
granulated sugar and next 3 ingredients at medium speed with a heavy-duty
electric stand mixer until blended. Add pumpkin, beating until blended. Add
buttermilk, beating until blended. Gradually add flour mixture, beating at low
speed just until blended after each addition. Pour batter into prepared pans.
2.. 2. Prepare Cream Cheese Batter: Beat cream cheese and next 4 ingredients
at medium speed with a heavy-duty electric stand mixer until creamy. Add eggs,
beating until blended. Drop Cream Cheese Batter by heaping tablespoonfuls onto
pumpkin batter in pans, and gently swirl with a knife.
3.. 3. Bake at 350° for 25 minutes or until a wooden pick inserted in center
comes out clean. Cool in pans on wire racks 10 minutes; remove cakes from pans
to wire racks, and cool completely (about 40 minutes).
4.. 4. Meanwhile, prepare Pecan-Praline Filling: Bring 1/2 cup brown sugar
and next 2 ingredients to a boil in a saucepan over medium heat, whisking
constantly. Boil, whisking constantly, 1 minute or until sugar is dissolved.
Whisk together half-and-half and cornstarch in a small bowl until smooth;
gradually add to brown sugar mixture, whisking constantly. Return to a boil,
and boil, whisking constantly, 1 minute or until thickened. Stir in pecans and
1 tsp. vanilla. Cool mixture 20 minutes.
5.. 5. Spread filling between cooled cake layers.
6.. 6. Prepare Spiced Whipped Cream: Beat heavy cream at medium speed with an
electric mixer 1 minute. Add powdered sugar and next 2 ingredients, beating
until soft peaks form. Spread frosting on top and sides of cake.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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