Praline 'n' Cream Cake

Praline 'n' Cream Cake

A gooey pecan topping is baked right onto the cake in this elegant, two-layer dessert. Instead of frosting, it uses citrus-spiked whipped cream.

Recipe from Better Homes and Gardens
SERVINGS
12 to 14
PREP TIME
30 mins

Praline 'n' Cream Cake

A gooey pecan topping is baked right onto the cake in this elegant, two-layer dessert. Instead of frosting, it uses citrus-spiked whipped cream.

Ingredients
  • 1/2  cup packed brown sugar
  • 1/4  cup butter
  • 1/4  cup whipping cream
  • 1   cup coarsely chopped pecans
  • 2   cups all-purpose flour
  • 1 1/2  teaspoons baking powder
  • 1 1/2  teaspoons ground cinnamon
  • 1/2  teaspoon baking soda
  • 1/2  teaspoon salt
  • 1/2  teaspoon ground ginger
  • 1/4  teaspoon ground cloves
  • 2   cups granulated sugar
  • 3/4  cup cooking oil
  • 4   eggs
  • 1   cup canned pumpkin
  • 2   teaspoons finely shredded orange peel
  •  Orange Whipped Cream
  •  Chopped toasted pecans (optional)
  •  Candied Orange Peel* (optional)
Orange Whipped Cream
  • 1 1/4  cups whipping cream
  • 1/4  cup powdered sugar
  • 1   teaspoon finely shredded orange peel

Candied Orange Peel
  • 2   medium oranges
  • 1 1/3  cups sugar
  • 1/3  cup water

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Directions
1. 
Preheat oven to 325 degrees F. Grease two 9X1-1/2-inch round baking pans; set aside. In a heavy small saucepan, combine brown sugar, butter, and whipping cream. Cook over medium heat until mixture boils, stirring frequently. Divide mixture between prepared pans. Sprinkle with the 1 cup pecans. Set pans aside.
2. 
In a medium bowl, stir together flour, baking powder, cinnamon, baking soda, salt, ginger, and cloves.
3. 
In a large bowl, combine granulated sugar and oil; beat with an electric mixer on medium speed until combined. Add eggs, pumpkin, and finely shredded orange peel. Beat until well mixed. Beat in flour mixture until combined.
4. 
Carefully spoon batter over caramel-pecan layer in pans. (To prevent nuts from being pushed to the sides of the pans, spoon batter around edges first.) Bake for 40 to 45 minutes or until a toothpick inserted near the centers come out clean. Cool in pans on wire racks for 5 minutes. Carefully invert cakes onto wire racks, scraping out any pecan mixture that sticks in the pans and spreading on top of the cakes. Cool completely.
5. 
To assemble, place one of the cake layers, pecan side up, on a cake plate. Spread half of the Orange Whipped Cream over cake layer. Top with the remaining cake layer, pecan side up. Using a pastry bag fitted with a large star tip, pipe swirls of Orange Whipped Cream atop cake. If desired, garnish with toasted pecans and Candied Orange Peel. Makes 12 to 14 servings.
Orange Whipped Cream
1. 
Preheat oven to 325 degrees F. Grease two 9X1-1/2-inch round baking pans; set aside. In a heavy small saucepan, combine brown sugar, butter, and whipping cream. Cook over medium heat until mixture boils, stirring frequently. Divide mixture between prepared pans. Sprinkle with the 1 cup pecans. Set pans aside.
2. 
In a medium bowl, stir together flour, baking powder, cinnamon, baking soda, salt, ginger, and cloves.
3. 
In a large bowl, combine granulated sugar and oil; beat with an electric mixer on medium speed until combined. Add eggs, pumpkin, and finely shredded orange peel. Beat until well mixed. Beat in flour mixture until combined.
4. 
Carefully spoon batter over caramel-pecan layer in pans. (To prevent nuts from being pushed to the sides of the pans, spoon batter around edges first.) Bake for 40 to 45 minutes or until a toothpick inserted near the centers come out clean. Cool in pans on wire racks for 5 minutes. Carefully invert cakes onto wire racks, scraping out any pecan mixture that sticks in the pans and spreading on top of the cakes. Cool completely.
5. 
To assemble, place one of the cake layers, pecan side up, on a cake plate. Spread half of the Orange Whipped Cream over cake layer. Top with the remaining cake layer, pecan side up. Using a pastry bag fitted with a large star tip, pipe swirls of Orange Whipped Cream atop cake. If desired, garnish with toasted pecans and Candied Orange Peel. Makes 12 to 14 servings.
Candied Orange Peel
1. 
Preheat oven to 325 degrees F. Grease two 9X1-1/2-inch round baking pans; set aside. In a heavy small saucepan, combine brown sugar, butter, and whipping cream. Cook over medium heat until mixture boils, stirring frequently. Divide mixture between prepared pans. Sprinkle with the 1 cup pecans. Set pans aside.
2. 
In a medium bowl, stir together flour, baking powder, cinnamon, baking soda, salt, ginger, and cloves.
3. 
In a large bowl, combine granulated sugar and oil; beat with an electric mixer on medium speed until combined. Add eggs, pumpkin, and finely shredded orange peel. Beat until well mixed. Beat in flour mixture until combined.
4. 
Carefully spoon batter over caramel-pecan layer in pans. (To prevent nuts from being pushed to the sides of the pans, spoon batter around edges first.) Bake for 40 to 45 minutes or until a toothpick inserted near the centers come out clean. Cool in pans on wire racks for 5 minutes. Carefully invert cakes onto wire racks, scraping out any pecan mixture that sticks in the pans and spreading on top of the cakes. Cool completely.
5. 
To assemble, place one of the cake layers, pecan side up, on a cake plate. Spread half of the Orange Whipped Cream over cake layer. Top with the remaining cake layer, pecan side up. Using a pastry bag fitted with a large star tip, pipe swirls of Orange Whipped Cream atop cake. If desired, garnish with toasted pecans and Candied Orange Peel. Makes 12 to 14 servings.

Tip

  • *Test Kitchen Tip:

    If you want the glitz of a candied orange peel garnish but don't have time to make it, look for candied peel at a fine candy store or specialty kitchen shop in your area.

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