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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This favorite harvest cake stays moist to the last bite, relates Esther Sinn of Princeton, Illinois. It's perfect for Thanksgiving or Christmas gatherings. Ingredients:
3/4 cup packed brown sugar |
1/3 cup butter |
3 tablespoons heavy whipping cream |
3/4 cup chopped pecans |
cake: |
4 eggs |
1-2/3 cups sugar |
1 cup canola oil |
2 cups canned pumpkin |
1/4 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
2 teaspoons pumpkin pie spice |
1 teaspoon baking soda |
1 teaspoon salt |
topping: |
1-3/4 cups heavy whipping cream |
1/4 cup confectioners' sugar |
1/4 teaspoon vanilla extract |
additional chopped pecans, optional |
Directions:
1. In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-in. round baking pans. Sprinkle with pecans; cool.
2. For cake, in a large bowl, beat the eggs, sugar and oil. Add pumpkin and vanilla. Combine the flour, baking powder, pie spice, baking soda and salt; gradually add to pumpkin mixture just until blended.
3. Carefully spoon batter over brown sugar mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely.
4. For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form.
5. Place one cake layer, praline side up, on a serving plate. Spread two-thirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator. Yield: 14 servings.
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