Pumpkin Walnut Cakes Killeen TX

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Pfeifer's German Bakery
(254) 698-0211
716 Indian Trl Ste 240
Harker Heights, TX

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Seoul Bakery
(254) 643-9191
2300 E Rancier Ave
Killeen, TX

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Ambrosia Tea Room
(254) 947-3733
102 N Main St
Salado, TX

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Sweetish Hill Bakery
(512) 472-1347
1120 W. 6th Street
Austin, TX
Membership Organizations
Wedding Cakes Across America

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Cakes N' More
(806) 373-2253
2812 E. 27th Avenue
Amarillo, TX
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Wedding Cakes Across America

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Cookie Addiction
(254) 698-4800
716 Indian Trl
Harker Heights, TX

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Mrs Baird's Bakeries Inc
(254) 690-5460
1107 S W S Young Dr
Killeen, TX

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Au Bon Pain
(214) 220-9027
1445 Ross Ave. Suite 500
Dallas, TX
Fountain Place (Kiosk)
Cuisine Type
vegetarian, Cafe/Coffee House, Bakery, Quick Serve, Breakfast/Brunch, Soup/Salad
Price Range
Less than $10
Service Type
takeout, catering

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Cravings of Texas
(281) 255-9779
30006 STATE HWY 249
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Cake Please!
(512) 366-5969
5700 Manchaca Rd
Austin, TX
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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.

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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