Perfect Tomato Bruschetta (Print Format)
Fresh tomatoes, grilled bread, garlic, and basil come together for a bright and savory summer appetizer.
# Ingredients:
→ Cake
01 -
2 cups all-purpose flour
02 -
2 teaspoons baking soda
03 -
1 teaspoon pumpkin pie spice
04 -
1/2 teaspoon ground cinnamon
05 -
1/2 teaspoon salt
06 -
Pinch of ground nutmeg
07 -
15 ounces canned pure pumpkin puree
08 -
1 cup packed light brown sugar
09 -
1 cup granulated sugar
10 -
1 cup vegetable oil
11 -
4 large eggs
12 -
1 teaspoon vanilla extract
→ Praline Icing
13 -
8 tablespoons salted butter
14 -
1 cup packed dark brown sugar
15 -
1/2 cup heavy cream
16 -
2 cups powdered sugar
17 -
2 tablespoons bourbon
18 -
2 teaspoons vanilla extract
19 -
1 1/2 cups chopped toasted pecans
20 -
1/2 teaspoon salt
# Steps:
01 -
Preheat oven to 350°F and spray an 18x13x1 inch sheet pan with baking spray.
02 -
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, salt, and nutmeg until evenly combined.
03 -
In a large bowl, whisk pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
04 -
Fold dry ingredients into wet mixture until no dry patches remain and batter is uniform.
05 -
Pour batter into prepared pan, smooth the surface, and bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Cool slightly.
06 -
In a small saucepan over medium-low heat, melt butter. Whisk in dark brown sugar and heavy cream, stirring constantly until mixture reaches a rolling boil. Remove from heat.
07 -
Gradually whisk in powdered sugar until fully combined. Then whisk in bourbon and vanilla extract.
08 -
Stir in toasted chopped pecans and salt to the icing mixture.
09 -
Slowly pour praline icing evenly over cake surface to edges. Spread gently with a spatula if needed. Allow icing to set about 1 hour before slicing and serving.
# Tips:
01 -
Use room-temperature ingredients for better mixing. Avoid overmixing batter to maintain cake tenderness. Test doneness with a toothpick. Toast pecans for optimal crunch.
02 -
Store covered at room temperature up to 3 days or refrigerate up to 1 week. Freeze in airtight container up to 3 months.