Creamy Caramel Pecan Scone Torte

Ingredients

Featured ingredient: Caramel Pecan Scone Coffee 10 oz. Bag Ground

 

• • Non-stick cooking spray

Torte Layers:

• • 1-1/2 cups unsalted butter, softened
  • 2 ¼ cups packed brown sugar
  • 3/4 cup granulated sugar
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup strongly brewed Door County Caramel Pecan Scone Coffee, cold (for strong coffee, use half the water you would normally use)
  • ¼ cup heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups chopped pecans

Caramel:

• • 1/2 cup unsalted butter
  • 1/2 cup packed brown sugar
  • 1/3 cup strongly brewed Door County Caramel Pecan Scone Coffee
  • 3 tablespoons heavy cream
  • 1/4 teaspoon very fine sea salt
  • 1/2 teaspoon pure vanilla extract

Filling:

• • 1/4 cup unsalted butter, softened
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1 1/2 tablespoons strongly brewed Door County Caramel Pecan Scone Coffee, cold
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon pure vanilla extract
  • 3 cups powdered sugar

Whipped cream:

• • 1 cup heavy cream
  • ¼ teaspoon pure vanilla extract
  • 3 tablespoons powdered sugar

Garnish:

• • 24 pecan halves, lightly toasted

Instructions

1. 1. Heat oven to 375 degrees. Spray inside edge of the three 9-inch round cake pans with cooking spray. Cut three 9-inch parchment paper circles. Place one in each cake pan. Set aside.

For torte layers:

1. 1. In a large mixing bowl, beat butter, brown sugar, and granulated sugar on medium speed for two minutes. Beat in eggs one at a time.
   2. In a medium bowl, stir flour, baking powder and sea salt together.
   3. In a small bowl, stir coffee, cream, and extract together. With mixer on low speed, beat dry ingredients alternately with coffee mixture into first mixture until smooth. Beat on medium speed for 1 minute.
   4. Divide into prepared pans. Sprinkle each with ½ cup chopped pecans. Bake for 20-22 minutes or until centers test done with a toothpick. Remove from oven and cool for 20 minutes.
   5. Run a knife around edge of each layer. Invert layers onto a cooling rack then remove parchment paper. Cool completely.

Meanwhile, for caramel:

1. 1. Melt butter in a deep heavy-bottom 1 1/2-quart saucepan over medium heat. Stir in brown sugar, coffee, cream, and sea salt.
   2. Cook for 8-10 minutes stirring constantly until mixture reaches 265 degrees on a candy thermometer or until caramel is thick enough to coat the back of a wooden spoon.
   3. Remove from heat and stir in extract. Set aside to cool to room temperature.

For filling:

1. 1. In a large deep mixing bowl, beat butter and cream cheese on low speed until smooth.
   2. Beat in coffee, sea salt, and extract with mixer on low speed, gradually beat in powdered sugar until smooth.
   3. Refrigerate until ready to assemble torte.

For whipped cream:

1. 1. In a small chilled glass bowl, beat cream and extract until it begins to thicken.
   2. Gradually beat in powdered sugar just until stiff peaks form. Chill.

When torte layers and caramel are cool:

1. 1. Place one torte layer, pecan side up, on a cake plate or stand.
   2. Spread with half of filling. Add another torte layer and spread with remaining filling. Add third torte layer and spread with caramel, reserving ¼ cup for drizzling over whipped cream, allowing caramel to run down side of torte.
   3. Chill uncovered for 1-2 hours. Fifteen minutes before serving, spread top with whipped cream and drizzle reserved caramel over whipped cream. Arrange pecan halves on caramel. Chill for 15 minutes. Cut into wedges to serve. Serves 12-16.