Coffeecake or dessert? You decide - so versatile; you'll have to try all 3 toppings.
1 cup walnuts, California chopped
3/4 cup raisins
1 cup all-purpose flour
1/2 cup butter or margarine
1 1/2 cups C&H Pure Cane Golden Brown Sugar, packed
1 cup pumpkin, canned
1 1/2 teaspoons vanilla extract
3 eggs, large
1 teaspoon cinnamon, ground
3/4 teaspoon baking powder
1/2 teaspoon nutmeg, ginger, baking soda (each)
C&H Pure Cane Powdered Sugar (for sifting on top)
Walnuts, California chopped (for garnish)
Brandied Whipped Cream
1 cup whipping cream
2 tablespoons brandy
1 tablespoon C&H Pure Cane Powdered Sugar
Cane Sugar Glaze
3/4 cup C&H Pure Cane Ultrafine Baker's Sugar™
2 tablespoons cornstarch
1 cup water
Heat oven to 350 degrees F.
Torte: Toss walnuts and raisins with two tablespoons of the flour to coat; set
aside. In medium saucepan melt butter; blend in sugar to melt. Remove from heat;
stir in pumpkin and vanilla extract. Whisk in eggs, one at a time.
Combine remaining flour, spices, baking powder and soda; stir in pumpkin
mixture. Add walnut-raisin mixture; mix just to blend. Turn into greased and
floured 9-inch spring form pan or Bundt cake pan.
Bake for 50 to 55 minutes or until a wooden pick inserted into center comes
clean. Cool on rack for 15 to 20 minutes. Remove from pan.
Serve torte with powdered sugar dusted on top and garnish with chopped walnuts
or top with Brandied Whipped Cream or drizzle cooled torte with Cane Sugar Glaze.
Brandied Whipped Cream: Whip cream with brandy to form soft peaks; beat
in the 1 tablespoon of sugar.
Serve torte warm or cooled, with Brandied Whipped Cream on top or served
on the side.
Cane Sugar Glaze: In a small saucepan, heat water, sugar and cornstarch.
Cook over low heat, stirring until clear. Cool.
Pour and drizzle glaze over cake or pie.
Serves 6 to 8.
Recipe and photo credit (used with permission):
C&H Sugar Company, Inc. - chsugar.com