Perfect Tomato Bruschetta (Printable Version)
A vibrant summer mix of fresh tomatoes, grilled bread, garlic, and basil offers a burst of bright, savory flavor.
# Everything You’ll Need:
→ 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 to Cook:
01 -
Preheat the oven to 350°F and spray an 18x13x1 inch sheet pan with baking spray.
02 -
In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, salt, and nutmeg until evenly combined.
03 -
In a large bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth.
04 -
Fold the dry ingredient mixture into the wet ingredients until no dry patches remain and the batter is uniform.
05 -
Pour batter into the prepared pan, smooth the surface, and bake for 18 to 20 minutes until a toothpick inserted into the center comes out clean. Allow to cool slightly.
06 -
In a small saucepan over medium-low heat, melt the butter. Whisk in the dark brown sugar and heavy cream, stirring constantly until the mixture reaches a rolling boil. Remove from heat.
07 -
Gradually whisk in the powdered sugar until fully combined, then whisk in the bourbon and vanilla extract.
08 -
Stir in the toasted chopped pecans and salt to the icing mixture.
09 -
Slowly pour the praline icing evenly over the cake surface to the edges. Spread gently with a spatula if needed. Allow icing to set for approximately 1 hour before slicing and serving.
# Extra Suggestions:
01 -
Use room-temperature ingredients to enhance mixing and prevent overmixing to maintain cake tenderness. Test doneness with a toothpick. Toast pecans to optimize crunch. Store covered at room temperature up to 3 days, refrigerate up to 1 week, or freeze in an airtight container up to 3 months.