TOASTED PECAN TORTE WITH BUTTERSCOTCH TOPPING
This eats like a cross between a pecan pie, sticky toffee pudding, and a butterscotch sundae.
Provided by Claire Saffitz
Categories Bon Appétit Cake Thanksgiving Pecan Butterscotch/Caramel Rum Milk/Cream Dessert Fall Bake Holiday 2018
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place a rack in middle of oven; preheat to 350°F. Butter and flour pan. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 12-15 minutes. Let cool.
- Pulse baking powder, 1 tsp. salt, 1 1/2 cups flour, and 2 1/2 cups pecans in a food processor until nuts are finely ground. Using an electric mixer on medium-high speed, beat granulated sugar, orange zest, and 1 cup butter in a large bowl, scraping down sides, until light and fluffy, about 5 minutes. Add eggs to bowl. Beat until combined and mixture is even fluffier, about 1 minute. Beat in 3 Tbsp. rum; stop mixer and add dry ingredients. Mix on low speed just until combined, then fold a few times with a rubber spatula, scraping bottom and sides of bowl, to ensure batter is evenly mixed. Scrape batter into prepared pan and smooth top.
- Bake torte until golden brown and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let torte cool in pan.
- Meanwhile, bring brown sugar, 1/2 cup cream, remaining 1/4 cup butter, and remaining 1 Tbsp. rum to a boil in a small saucepan over medium heat, stirring often, and cook until slightly thickened, about 3 minutes. Remove butterscotch from heat and stir in remaining 3/4 tsp. salt. Mix in remaining 2 cups pecans and let sit at room temperature, stirring occasionally,until butterscotch is cool but still pourable.
- Spread topping over torte. Whisk remaining 1 cup cream in a large bowl to medium peaks. Serve torte topped with dollops of whipped cream.
- Do Ahead
- Topping (without pecans) can be made 3 days ahead; cover and chill. Reheat over low before mixing in the nuts. Torte can be baked 1 day ahead; store tightly wrapped at room temperature.
BUTTERSCOTCH TORTE
It's best to make the graham cracker cake for this torte the day before, because the flavor improves as it mellows. The recipe makes plenty of yummy butterscotch sauce, so you can drizzle some over the top and have extra to serve on the side. -Lavonne Hartel Williston. North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. Let egg whites stand at room temperature for 30 minutes. , In a large bowl, beat yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Beat in the vanilla. Combine the cracker crumbs, nuts and baking powder; fold into egg yolk mixture. , In another bowl, beat egg whites on medium speed until soft peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites., Pour into prepared pans. Bake at 325° for 20-25 minutes or cake springs back when lightly touched. Cool for 10 minutes before removing from pans to wire racks., For topping, in a large saucepan, combine the brown sugar, flour and salt. Stir in orange juice and water until smooth; bring to a boil. Reduce heat; cook and stir for 2 minutes or until slightly thickened. Stir a small amount of hot filling into egg; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring. , In a large bowl, beat cream until soft peaks form. Beat in confectioners' sugar until stiff peaks form. , Place one cake layer on a serving plate; spread with a third of the whipped cream. Repeat layers twice. Drizzle some of the topping over cake. Serve remaining topping with cake. Refrigerate leftovers.
Nutrition Facts : Calories 519 calories, Fat 29g fat (13g saturated fat), Cholesterol 189mg cholesterol, Sodium 228mg sodium, Carbohydrate 60g carbohydrate (49g sugars, Fiber 1g fiber), Protein 8g protein.
PECAN PEAR TORTE
This delicious pear cake is topped with butterscotch whipped cream, and it will be a showstopper when you present it to family or guests. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Drain pears, reserving liquid. Puree pears in a blender; add enough reserved liquid to measure 1 cup. , In a large bowl, combine the cake mix, butter, eggs,, vanilla, chopped pecans and pear puree; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, fold whipped topping into 1/3 cup butterscotch topping. Place one cake layer on a serving plate. Spread with half of the filling. Toss pears with lemon juice; sprinkle half of pears over the filling. Drizzle with 2 tablespoons butterscotch topping. Repeat layers., Arrange pecan halves on top of cake. Drizzle with remaining butterscotch topping. Refrigerate until serving.,
Nutrition Facts : Calories 545 calories, Fat 25g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 494mg sodium, Carbohydrate 77g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.
TOASTED PECANS
This crunchy snack is easy to make and has a delightful salty flavor.
Provided by Joyce Hickman
Categories Appetizers and Snacks
Time 1h10m
Yield 12
Number Of Ingredients 3
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Pour the butter into a medium bowl, and mix in the pecans. Stir until the pecans are well coated.
- Arrange coated pecans in a single layer on one or two medium baking sheets. Sprinkle with salt.
- Bake in the preheated oven approximately 1 hour, stirring occasionally. Remove from heat, cool and store in covered containers.
Nutrition Facts : Calories 546.8 calories, Carbohydrate 8.3 g, Cholesterol 40.7 mg, Fat 58.2 g, Fiber 5.7 g, Protein 5.6 g, SaturatedFat 13.4 g, Sodium 109 mg, Sugar 2.4 g
BUTTERSCOTCH TORTE
I've been making this as my Easter dessert ever since finding it in a 4/01 Taste of Home. The cakes should be made a day ahead, the flavor improves with time. This triple layer cake looks awesome and everyone loves the caramel sauce drizzled over the top. My only hint - don't make too much dinner because you WANT to have room for this delicious dessert.
Provided by DDW7976
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Line 3 greased 9" round baking pans with waxed paper and grease the paper; set aside.
- In a small mixing bowl, beat egg whites on high speed until stiff peaks form; set aside.
- In a large mixing bowl, beat egg yolks and sugar until thick and lemon-colored.
- Add vanilla and mix well.
- Combine cracker crumbs, nuts and baking powder.
- Fold in egg yolk mixture.
- Gradually fold in egg whites.
- Pour equally into prepared pans.
- Bake at 325°F for 20-25 minutes or until lightly browned.
- Cool for 10 minutes before removing from pans to wire racks.
- Topping: Combine brown sugar, flour and salt in saucepan.
- Stir in orange juice and water until smooth; bring to a boil.
- Reduce heat; cook and stir for 2 minutes or until slightly thickened.
- Stir some of the hot mixture into beaten egg; return to pan stirring constantly.
- (Mix quite a bit of hot mixture to egg and pour slowly into pan otherwise you will have scrambled looking eggs in your caramel sauce- not pretty! I've learned this from experience.) Cook and stir until nearly boiling; reduce heat.
- Cook and stir 1-2 minutes longer (do not boil). Remove from the heat; stir in butter and vanilla.
- Cool completely.
- Assembly In a mixing bowl, beat cream until soft peaks form.
- Beat in confectioners sugar until stiff.
- Place one cake layer on a serving plate; spread with one third of the whipped cream.
- Repeat layers twice.
- The whipped cream is only on the tops of the cakes- not on the sides.
- Drizzle some of the topping over cake.
- Serve remaining topping with cake.
- Refrigerate leftovers.
TOASTED PECAN TORTE WITH BUTTERSCOTCH TOPPING RECIPE
Provided by charlotteh371
Number Of Ingredients 13
Steps:
- RECIPE PREPARATION Place a rack in middle of oven; preheat to 350°. Butter and flour pan. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 12-15 minutes. Let cool. Pulse baking powder, 1 tsp. salt, 1½ cups flour, and 2½ cups pecans in a food processor until nuts are finely ground. Using an electric mixer on medium-high speed, beat granulated sugar, orange zest, and 1 cup butter in a large bowl, scraping down sides, until light and fluffy, about 5 minutes. Add eggs to bowl. Beat until combined and mixture is even fluffier, about 1 minute. Beat in 3 Tbsp. rum; stop mixer and add dry ingredients. Mix on low speed just until combined, then fold a few times with a rubber spatula, scraping bottom and sides of bowl, to ensure batter is evenly mixed. Scrape batter into prepared pan and smooth top. Bake torte until golden brown and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let torte cool in pan. Meanwhile, bring brown sugar, ½ cup cream, remaining ¼ cup butter, and remaining 1 Tbsp. rum to a boil in a small saucepan over medium heat, stirring often, and cook until slightly thickened, about 3 minutes. Remove butterscotch from heat and stir in remaining ¾ tsp. salt. Mix in remaining 2 cups pecans and let sit at room temperature, stirring occasionally, until butterscotch is cool but still pourable. Spread topping over torte. Whisk remaining 1 cup cream in a large bowl to medium peaks. Serve torte topped with dollops of whipped cream. Do Ahead: Topping (without pecans) can be made 3 days ahead; cover and chill. Reheat over low before mixing in the nuts. Torte can be baked 1 day ahead; store tightly wrapped at room temperature.
BUTTERSCOTCH PECAN DESSERT
A Light and creamy treat that never lasts long when it is served. The fluffy cream cheese layer topped with cool butterscotch pudding is a lip-smacking combination.
Provided by looneytunesfan
Categories Dessert
Time 35m
Yield 16-20 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 20 minutes or until lightly browned. Cool.
- In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. Combine milk and pudding mix until smooth; pour over cream cheese layer. Refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.
Nutrition Facts : Calories 272.8, Fat 20, SaturatedFat 11.4, Cholesterol 38.3, Sodium 112.8, Carbohydrate 20.3, Fiber 0.7, Sugar 10.9, Protein 4.3
BUTTERSCOTCH PECAN TART WITH SCOTCH-SPIKED WHIPPED CREAM
Provided by Julie Richardson
Categories Milk/Cream Scotch Egg Dessert Thanksgiving Oscars Kentucky Derby Pecan Christmas Eve Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 21
Steps:
- For crust:
- Blend flour, sugar, and sea salt in processor. Add butter to processor; using on/off turns, blend until mixture resembles coarse meal. Whisk cream and egg yolk in small bowl to blend. Add cream mixture to processor; using on/off turns, blend until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.
- Roll out dough disk on lightly floured surface to 14-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough firmly onto bottom and up sides of pan. Trim dough overhang, allowing 1/4 inch of dough to extend above sides of pan. Pierce crust all over with fork. Freeze until firm, 10 to 15 minutes.
- Preheat oven to 350°F. Line crust with foil and fill with dried beans or pie weights. Bake crust until sides are set and light golden, about 35 minutes. Remove foil and beans. Continue to bake crust until golden and cooked through, about 15 minutes longer. Cool crust in pan on rack. Maintain oven temperature.
- For filling:
- Cook butter in heavy small skillet over medium-high heat until beginning to brown, about 21/2 minutes. Add brown sugar and whipping cream and bring to boil, whisking to blend. Boil 1 minute. Transfer butterscotch to medium bowl and cool to lukewarm, stirring occasionally, about 30 minutes.
- Whisk egg yolks and flour in another medium bowl to blend. Whisk in vanilla. Gradually add yolk mixture to butterscotch; whisk until filling is smooth. Using electric mixer, beat egg whites and sea salt in large bowl until soft peaks form. Fold whites into filling in 2 additions.
- Spread 1 cup toasted pecans over bottom of crust; pour filling evenly over pecans. Sprinkle 1/4 cup pecans over.
- Bake tart until filling is set in center and top is deep brown, 26 to 28 minutes. Transfer tart to rack and cool in pan at least 2 hours. DO AHEAD: Can be made 2 days ahead. Cool completely. Cover and store at room temperature.
- For scotch-spiked whipped cream:
- Beat cream, brown sugar, and 1 tablespoon Scotch in large bowl until soft peaks form, adding 1 more tablespoon Scotch, if desired.
- Remove sides from tart pan. Cut tart into wedges and serve with Scotch-spiked whipped cream.
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TOASTED PECAN TORTE WITH BUTTERSCOTCH PECAN TOPPING
From eva-bakes.com
Servings 12Total Time 1 hr 20 minsEstimated Reading Time 4 mins
- Preheat your oven to 350 degrees F. Generously grease and flour a 9" or 10" springform pan and set aside.
- Place the pecans in a single layer on a rimmed baking sheet. Bake in your preheated oven for 12-15 minutes. Remove the pan from the oven and cool.
- In a food processor, pulse together the flour, 3 cups of the toasted pecans, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together 3/4 cup (1 and 1/2 sticks) of the butter, sugar, and orange zest on medium speed for about 4-5 minutes until light and fluffy. Add the egg and egg yolk and continue to mix for another minute. Add in 3 Tablespoons of the rum. Stop the mixer and add in the dry ingredients. Mix on low until everything just comes together.
PECAN TORTE WITH BUTTERSCOTCH TOPPING RECIPE | BON APPéTIT
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- Place a rack in middle of oven; preheat to 350°. Butter and flour pan. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 12–15 minutes. Let cool.
- Pulse baking powder, 1 tsp. salt, 1½ cups flour, and 2½ cups pecans in a food processor until nuts are finely ground. Using an electric mixer on medium-high speed, beat granulated sugar, orange zest, and 1 cup butter in a large bowl, scraping down sides, until light and fluffy, about 5 minutes. Add eggs to bowl. Beat until combined and mixture is even fluffier, about 1 minute. Beat in 3 Tbsp. rum; stop mixer and add dry ingredients. Mix on low speed just until combined, then fold a few times with a rubber spatula, scraping bottom and sides of bowl, to ensure batter is evenly mixed. Scrape batter into prepared pan and smooth top.
- Bake torte until golden brown and a tester inserted into the center comes out clean, 45–50 minutes. Transfer pan to a wire rack and let torte cool in pan.
- Meanwhile, bring brown sugar, ½ cup cream, remaining ¼ cup butter, and remaining 1 Tbsp. rum to a boil in a small saucepan over medium heat, stirring often, and cook until slightly thickened, about 3 minutes. Remove butterscotch from heat and stir in remaining ¾ tsp. salt. Mix in remaining 2 cups pecans and let sit at room temperature, stirring occasionally, until butterscotch is cool but still pourable.
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