Pumpkin Praline Cake

Deliciously sweet roasted pumpkin cake with crunchy almond praline. 
Pumpkin Praline Cake makes a nice warm autumn/ winter dessert to enjoy.

Pumpkin Praline Cake photo


Once October dawn on us, I see lots and lots of recipe with pumpkin on my social media feeds : FB, Instagram, Pinterest etc.
I guess pumpkin and autumn (as well as Halloween) goes hand in hand.

Well... you can say, I am a wee bit late to the Pumpkin Party.
Anyway, I am not into keeping up with trends, well, as much as I wanted to but I always ended up lagging...

And here I am, in early November with my Pumpkin Praline Cake.

One of the reason for my delay, its just that, I baked Pumpkin Praline Cake twice to test out, before I could post it here, just to be sure.

And of course my photo processing, took me quite sometime, as I was not happy with the outcome.
Colours didn't come out right...
Fussy much? yes :P

Pumpkin almond Praline Cake image

Any how....

In Perth, we have pumpkin all year round.
We need not wait for autumn to enjoy pumpkin, especially butternut pumpkin or butternut squash as they are known too.

It is my favourite... Butternut pumpkin are much sweeter, less fibrous and they make excellent dessert.
Roasting butternut pumpkin is one of our favourite go to vegetable, excellent with roast chicken or beef.

For my Pumpkin Praline Cake, instead of steaming pumpkin, I opted for roasting pumpkin and then puree.
The natural sweetness is more intense, in roasting compared to steaming.


The caramelised bits of the butternut pumpkin, that makes the whole roasting 'business', appetising. 

To bake my Pumpkin Praline Cake, we just require about 1 cup of pumpkin puree. 
The remaining of roast pumpkin can be use to make pumpkin soup, or just scoop the flesh into your mouth. 

Oh so yum!!! :)


Since Pumpkin Praline Cake uses about 3/4 cup of buttermilk, I just made my own rather than going out to splurge and buy a carton of buttermilk. 
The remaining buttermilk would most likely ended up in the bin.
Two simple ingredients with one step, you will have the buttermilk... ready to whip up Pumpkin Praline Cake.


Praline is optional. Steps to make this almond praline are in the recipe below.

Someone once told me and the rest in his baking class....  a cake with different texture makes the cake more appetising and interesting.
So true!
Hence I added crushed almond praline, to give Pumpkin Praline Cake some texture, as well as aesthetic appetising look.

Pumpkin cake

I divided the batter into 2 baking pans (see detail in the recipe below).
I was going for aesthetic, to have that nice 2 layer Pumpkin Praline Cake, but you can also bake the cake in one tall baking pan (see note below).

But if 2 layer cake is a bit much (it was for us, after the second trial....), you can wrap one cake in a cling film and freeze (without frosting of course). 


pumpkin cake photo

And for the frosting...

Sour cream frosting goes very well with Pumpkin Praline Cake.
I am in love with sour cream frosting.
It's not super sweet.
Tasted light, unlike cream cheese frosting or butter cream frosting.

Here it is...
A deliciously sweet, moist roasted pumpkin cake with crunchy almond praline.
Roasted pumpkin puree adds smokey roasted sweetness flavour to the Pumpkin Praline Cake.  

Moist Pumpkin almond Praline Cake image

Pumpkin Praline Cake makes a nice warm autumn/ winter dessert to enjoy.

Pumpkin Cake, Pumpkin Praline Cake
Yield: 10-12

Pumpkin Praline Cake

Deliciously sweet roasted pumpkin cake with crunchy almond praline. Pumpkin Praline Cake makes a nice warm autumn/ winter dessert to enjoy.

ingredients:

Cake Batter
  • 250g butter at room temperature
  • 150g dark brown sugar
  • 2 eggs
  • 240g (1 cup) roasted pumpkin puree
  • 280g plain flour
  • 20g cornflour
  • 15g baking powder
  • 2 teaspoon mixed spice
  • 1/2 cup almond meal
Buttermilk
  • 3/4 cup full cream milk
  • 1 tablespoon apple cider vinegar
Almond Praline
  • 200g sugar 
  • 4 tablespoon water
  • 120 g blanched almond
Sour Cream Frosting
  • 300g ( 1 1/4 cup) sour cream
  • 125g (1/2 cup) icing sugar

instructions

Almond Praline
  1. Roast blanched almond (1 minute twice in microwave HIGH). Set aside to cool. 
  2. Add sugar and water in a saucepan
  3. Bring to boil and simmer (Do not stir) until sugar turn to golden in colour
  4. Line baking sheet with greaseproof paper 
  5. Add blanched almond into the caramelised sugar. Immediately pour onto the baking sheet. Set aside to completely cool.
  6. Break into shards and process in food processor.
Buttermilk
  1. Add apple cider vinegar to milk.
  2. Stir and leave aside for at least 10 minutes.
Cake Batter
  1. Sift plain flour, cornflour, mixed spice and baking powder twice.
  2. Pre heat oven to 180C (no fan) 
  3. Line 2 x 20cm loose cake pans with greaseproof paper
  4. Cream butter and brown sugar till light and fluffy
  5. Add egg one at a time until just combine
  6. Stir in pumpkin puree.
  7. Stir in almond meal
  8. Stir in 1/3 of flour mixture, alternate with 1/2 buttermilk. Repeat the steps.
  9. Mix until just combine
  10. Divide into 2 equal portion and spoon into the prepared baking pans.
  11. Bake for 20-25 minutes or until skewer comes out clean.
  12. Cool in pans for 10 minutes then release from pan and transfer to cooling rack for the cakes to completely cool.
Sour Cream Frosting
  1. Use electric mixer and whip sour cream with sugar until smooth and thicken
For final touches
  1. Pipe the sour cream frosting onto one cake, sprinkle generous amount of almond praline
  2. Top with second cake.
  3. Pipe in remaining sour cream frosting and sprinkle with praline

NOTES:

Note: 
1. Cake can be baked as one tall cake. Increase baking time to 50-1 hr.
Created using The Recipes Generator



Deliciously sweet. moist roasted pumpkin cake with crunchy almond praline. Roasted pumpkin puree adds smokey roasted sweetness flavour to the Pumpkin Praline Cake.

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