Pumpkin Walnut Cakes Odessa TX

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D J's Cakes
(432) 580-8407
1219 E 8th St
Odessa, TX

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Marquez Bakery Of Odessa Inc
(432) 335-8930
620 N County Rd W
Odessa, TX

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Fitness Bakery
(432) 262-6391
4508 Hilltop Dr
Midland, TX

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M Medina Bakery
(432) 570-7481
1801 Rankin Hwy
Midland, TX

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Romano's Bakery
(214) 821-5056
6465 E Mockingbird Lane Ste. 320
Dallas, TX
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Wedding Cakes Across America

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Melody Bakery
(432) 580-3280
631 W Clements St
Odessa, TX

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The Bakery
(432) 363-1707
2720 N Grandview Ave
Odessa, TX

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Tony's Old Fashioned Bakery
(432) 570-4166
1108 N Big Spring St
Midland, TX

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Martinez Bakery
(432) 683-3100
206 E Florida Ave
Midland, TX

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Sweetish Hill Bakery
(512) 472-1347
1120 W. 6th Street
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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