Pumpkin Walnut Cakes Independence MO

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Best of Bernadettes Cakes and Catering
(913) 384-3675
6011 Johnson Drive
Mission, KS
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Wedding Cakes Across America

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Oroweat Baking Co
(816) 353-9494
12203 E 43RD St S
Independence, MO

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Cake Creations
(816) 257-4866
17003 E Us Highway 24
Independence, MO

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Elvira's Cakes
(816) 231-3524
3838 Independence Ave
Kansas City, MO

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M & M Bakery & Delicatessen
(816) 924-9172
1721 E 31st St
Kansas City, MO

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Kobe House
(816) 254-3334
114 N Liberty St
Independence, MO

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Wonder Bread Hostess
(816) 257-2314
17001 E Us Highway 24
Independence, MO

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Grandma's Deli & Bake Shop
(816) 472-8702
120 W 12th St
Kansas City, MO

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Boulevard Bakery
(816) 483-7172
2815 Independence Ave
Kansas City, MO

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Wally's Pastry Shop
(816) 452-7535
3855 N Oak Trfy
Kansas City, MO

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Pumpkin Walnut Cake

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By Maureen Callahan

Pumpkin Walnut Cake
Canned pumpkin replaces some of the fat found in traditional layer cakes while keeping it moist and rich-tasting. And instead of butter, we got away with using just a little canola oil.

For the glaze, mix up some maple syrup and milk and you can skip all the sugar and butter called for in more traditional toppings.

Cake
1 cup whole wheat pastry flour
3¼4 teaspoon baking powder
1¼4 teaspoon baking soda
1¼2 teaspoon ground cinnamon
1¼2 teaspoon ground nutmeg
1¼4 teaspoon salt
1¼4 teaspoon ground allspice
1¼8 teaspoon ground cloves
3¼4 cup organic sugar or sucanat
1¼4 cup canola oil
1 teaspoon vanilla extract
1 egg
1¼2 cup canned pumpkin
1¼4 cup 1% low-fat milk
1¼4 cup coarsely chopped walnuts

maple cream sauce
1¼2 cup low fat milk
1¼2 teaspoon cinnamon
1¼2 cup maple syrup
Preheat oven to 350°.

Combine first 8 ingredients (pastry flour through cloves) in a small bowl, whisking until well blended. Combine sugar, canola oil, and vanilla in a large bowl, stirring until blended. Whisk in egg, then stir in pumpkin.

Add flour mixture to pumpkin mixture, alternating with the low-fat milk, beginning and ending with flour mixture. Pour batter into a 9-inch-diameter cake pan coated with cooking spray; sprinkle evenly with walnuts and bake for 25 to 30 minutes or until cake springs back when touched lightly in the center. Remove from oven and cool on a wire rack for 10 minutes. Remove cake from pan and continue cooling on wire rack.

To make the sauce, combine milk and cinnamon in a small heavy-bottomed saucepan. Cook over low heat until mixture just begins to boil; immediately stir in syrup and continue cooking until sauce thickens slightly.

To serve, cut cake into 8 wedges. Place each wedge on a serving plate and drizzle maple cream sauce on top.

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