Pumpkin Spice Layer Cake with Pecan Praline and Marshmallow Frosting
TIP
Short on time? Skip the pecan praline. Instead, decorate the top layer of the cake with a dusting of pumpkin spice.
Add this untraditional dessert to your holiday season repertoire. There are three parts to make for this pumpkin spice cake—all definitely worth your time. If you’re wondering whether you can omit the orange zest, don’t. It brightens all of the spiciness going on here. Feeling fancy? If you have a kitchen torch, go ahead and toast the top layer of marshmallow frosting until just golden, then scatter over the praline.
PUMPKIN SPICE LAYER CAKE WITH PECAN PRALINE AND MARSHMALLOW FROSTING
gluten-free ≈ dairy-free
Makes One 8-inch 3-layer cake
Prep Time 50 minutes
BAKE Time 30 MINUTES
INGREDIENTS
For the praline:
1 cup granulated sugar
1 cup pecans (about 8 ounces)
For the cake:
2½ cups My Gluten-Free All-Purpose Flour
1 tablespoon Pumpkin Pie Spice Blend or store-bought
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup non-hydrogenated shortening, at room temperature
1 cup granulated sugar
½ cup packed brown sugar
Grated zest of 1 orange
4 large eggs, at room temperature
¾ cup plus 2 tablespoons Dairy-Free Cashew Milk or store-bought
One 15-ounce can pure pumpkin puree
For the frosting:
4 large egg whites, at room temperature
1 cup granulated sugar
Pinch cream of tartar
DIRECTIONS
1. Make the praline: Line a baking sheet with parchment paper. In a large skillet, melt the sugar over medium-high heat until light amber, about 7 minutes. Reduce the heat to low, add the pecans and quickly stir to coat. Transfer the pecans to the prepared baking sheet and, using a metal spatula, spread in a single layer to cool completely. Place the praline in a sturdy resealable plastic bag and crush into pieces.
2. Make the cake: Preheat the oven to 350°F with racks in the middle and upper third. Spray three 8-by-2-inch round cake pans with cooking spray. Line the bottoms of the pans with parchment paper and spray the parchment. Flour the pans.
3. In a bowl, sift together the flour, pumpkin pie spice, baking powder, baking soda and salt. Using an electric mixer on medium-high speed, in a large bowl, beat together the shortening, granulated sugar, brown sugar and orange zest until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until combined. On low speed, beat in the flour mixture in 3 parts, alternating with the milk until combined. Add the pumpkin puree and beat until just combined.
4. Divide the batter evenly between the 3 prepared pans and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Transfer the cake layers to a rack to cool, about 10 minutes. Remove the cakes from the pans, invert and peel off the parchment paper. Invert again and let the cakes cool completely on the rack, about 45 minutes.
5. Meanwhile, make the frosting: Combine the egg whites, granulated sugar and cream of tartar in a heatproof bowl set over a saucepan of simmering water. Whisk continuously until the sugar has dissolved, about 3 minutes. Remove from the heat and using an electric mixer on high speed, beat until stiff peaks form, about 6 minutes.
6. Assemble the cake: Trim the tops of the cooled cake layers with a long serrated knife to make them flat and level if necessary. Place 1 cake layer on a serving platter. Evenly spread one third of the frosting on top, sprinkle with about ½ cup crushed pecan praline. Repeat with the remaining cake layers, evenly spreading the remaining frosting on the sides of the cake. Sprinkle all over with the remaining pecan praline.
QUICK RECIPE SWAPS
My Gluten-Free All-Purpose Flour → your favorite store-bought brand
non-hydrogenated shortening → unsalted butter
granulated sugar → granulated maple sugar
