Maple Pumpkin Torte

Maple Pumpkin Torte is a side dish that serves 10. One serving contains 904 calories, 10g of protein, and 45g of fat. For $1.66 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 12 people were impressed by this recipe. Head to the store and pick up ground ginger, pecans, cream cheese, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 3 hours and 35 minutes. It is brought to you by The Baking Pan. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so spectacular spoonacular score of 39%. Maple Pumpkin Torte, Maple-Walnut Espresso Torte, and Maple-Mocha Brownie Torte are very similar to this recipe.

Servings: 10

Preparation duration: 180 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger; sift or whisk together to mix. Set aside.In a medium bowl, combine pumpkin, milk, and vanilla; stir together. Set aside.In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesnt splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the pumpkin mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and pumpkin mixture, ending with the last portion of the flour, and stirring just until blended.Bake: Spoon the batter into the prepared pans and smooth the top of the batter with a small offset spatula or the back of a large spoon. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.In a medium mixing bowl, combine cream cheese, butter, and maple syrup; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar; beat until frosting is smooth and creamy. Tip: If frosting seems too soft, refrigerate 30 minutes or longer for the desired consistency, then re-whip to make fluffy.Using a long serrated kitchen knife, split each cake into 2 horizontal layers. Tip: Cut one of the cake layers so that the bottom half is thicker than the top half, and use the thicker bottom half as the 1st layer to provide a good base to support the upper layers.Place the thicker bottom half of the layers on a cake plate. Using an offset spatula spread 1 cup of frosting over the layer. Place the next layer on top and spread 1 cup frosting over the layer. Repeat with the next layer. Place the last cake layer on top with the flat side up, and top with remainder of frosting.Garnish with pecan halves around the top of the cake and sprinkle the top with chopped pecans.Cover cake and refrigerate until ready to serve. Refrigerate leftovers.

 

Step by step:

1. In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger; sift or whisk together to mix. Set aside.In a medium bowl, combine pumpkin, milk, and vanilla; stir together. Set aside.In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy. Tip: To cream, start by placing the butter in the bowl, with an electric mixer on medium speed begin by beating the butter about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.

2. Add eggs one at a time, beating until thoroughly mixed. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesnt splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.With the mixer on low speed, add about one third of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add about one half of the pumpkin mixture, blending just until mixed. Scrape the bowl down again and continue alternating with the flour mixture and pumpkin mixture, ending with the last portion of the flour, and stirring just until blended.

3. Bake: Spoon the batter into the prepared pans and smooth the top of the batter with a small offset spatula or the back of a large spoon.

4. Bake 30 to 35 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean.

5. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.In a medium mixing bowl, combine cream cheese, butter, and maple syrup; use an electric hand mixer or wooden spoon and beat together until mixture is smooth.

Add powdered sugar; beat until frosting is smooth and creamy. Tip If frosting seems too soft, refrigerate 30 minutes or longer for the desired consistency, then re-whip to make fluffy.Using a long serrated kitchen knife, split each cake into 2 horizontal layers. Tip

1. Cut one of the cake layers so that the bottom half is thicker than the top half, and use the thicker bottom half as the 1st layer to provide a good base to support the upper layers.

2. Place the thicker bottom half of the layers on a cake plate. Using an offset spatula spread 1 cup of frosting over the layer.

3. Place the next layer on top and spread 1 cup frosting over the layer. Repeat with the next layer.

4. Place the last cake layer on top with the flat side up, and top with remainder of frosting.

5. Garnish with pecan halves around the top of the cake and sprinkle the top with chopped pecans.Cover cake and refrigerate until ready to serve. Refrigerate leftovers.

Nutrition Information:

covered percent of daily need