Pumpkin Walnut Cakes Lubbock TX

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Manna Bread & Wine
(806) 791-5600
2610 Salem Ave Ste 19
Lubbock, TX

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Sweet Temptations Inc
(806) 797-8313
6625 19th St Ste 106
Lubbock, TX

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Au Bon Pain
(713) 942-2111
2828 Sw Freeway
Houston, TX
Location
Sheridan Four Points
Cuisine Type
vegetarian, vegetarian, Bakery, Quick Serve, Breakfast/Brunch, Soup/Salad
Price Range
Less than $10
Service Type
takeout, catering

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Cake Please!
(512) 366-5969
5700 Manchaca Rd
Austin, TX
Membership Organizations
Wedding Cakes Across America

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Au Bon Pain
(713) 659-2525
1200 Mckinney Street Suite 333
Houston, TX
Location
Houston Park Shops
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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Mrs Baird's Thrift Store
(806) 763-7573
1506 50th St
Lubbock, TX

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Cake Carousel
(972) 690-4628
1002 N. Central Expressway
Richardson, TX
Membership Organizations
Wedding Cakes Across America

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Cravings of Texas
(281) 255-9779
30006 STATE HWY 249
TOMBALL, TX
Membership Organizations
Wedding Cakes Across America

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Au Bon Pain
(214) 220-9027
1445 Ross Ave. Suite 500
Dallas, TX
Location
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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Au Bon Pain
(713) 795-0144
6400 Fannin Street Suite 218
Houston, TX
Location
Houston Medical
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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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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