Maple Pumpkin Torte | Food Stuff
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Cooking tools:
- Hand mixer
- Sifter
- Cake pan
- Cooling rack
- Offset spatula
- Cake tester
- Wooden skewer
- Toothpick
- Mixing bowl
- Whisk
- Fork
- Spatula
- Wooden spoon
- Bread knife
- Cake plate
- Oven
- Refrigerator
- Measuring cup
- Measuring spoon
Ingredients
- 3½ teaspoons baking powder
- 1 teaspoon baking soda
- 1½ cups canned pumpkin
- 4 cups confectioners' (powdered) sugar
- 12 ounces cream cheese, room temperature
- 3 large eggs
- 3 cups all-purpose flour
- 1½ cups granulated sugar
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¾ teaspoon ground nutmeg
- ¼ cup pure maple syrup, preferably grade B
- 12 pecan halves
- About ¼ cup pecans, toasted, coarsely chopped
- 1 teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup milk (preferably whole milk)
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