Pumpkin Crunch Cake - My Holiday Tradition | A Culinary Journey With Chef Dennis
INGREDIENTS
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Crunch Topping
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3 Cups (450 g) walnuts, finely chopped
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3 Cups (360 g) vanilla wafers (about 75 cookies)
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3 Cups (540 g) brown sugar
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12 oz (340 g) butter
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Pumpkin Crunch Cake
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1¼ (250 g) cup sugar
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6 oz (168 g) softened butter
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1 16 oz (425 g) can solid pack pumpkin (not pumpkin pie mix)
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2½ ( 300 g) Cups flour
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½ Cup (96 g) Greek yogurt
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1 Tablespoon (15 ml) pure vanilla
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1 Tablespoon (15 g) pumpkin pie spice
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2¼ Teaspoons( 12 g) baking powder
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¾ Teaspoon (4 g) baking soda
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½ Teaspoon (2.5) Salt
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4 Large Eggs
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Cream Cheese Frosting
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16 oz (454 g) cream cheese
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8 oz (227 g) mascarpone (or cream cheese)*
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8 oz (227 g) softened butter
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2 cups (150 g) confectioners sugar
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1 Tablespoon (15 ml) pure vanilla
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