Pumpkin Walnut Cakes Los Angeles CA

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La Flor de Yucatan Catering & Bakery
(213) 748-6090
1800 S. Hoover St
Los Angeles, CA
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Lido Bakery
(310) 545-8955
3001 N. Sepulveda Blvd.
Manhattan Beach, CA
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El Quetzal Bakery
(213) 386-8098
1205 Venice Blvd
Los Angeles, CA

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Francaise Bakery
(213) 351-0089
3127 W Olympic Blvd
Los Angeles, CA

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Pan Victoria Bakery
(213) 480-1934
1312 S Vermont Ave
Los Angeles, CA

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Village French Bakery
(818) 241-2521
1414 W. Kenneth Rd.
Glendale, CA
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Mana Bakery
(213) 252-9704
2236 W Pico Blvd
Los Angeles, CA
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Sun - Sat: 6am - 9pm

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Olive Bakery
(213) 385-6971
928 S Western Ave Ste 103
Los Angeles, CA

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Panaderia El Salvador
(213) 487-1361
1901 W Pico Blvd
Los Angeles, CA

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Chapina Bakery Express
(213) 384-6273
2346 W Pico Blvd
Los Angeles, CA

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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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