Pumpkin Walnut Cakes Pompano Beach FL

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Couture Cakes
(561) 279-1828
142 SE 6th Ave
Delray Beach, FL
Membership Organizations
Wedding Cakes Across America

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Au Bon Pain
(954) 844-9779
703 N. Flamingo Rd.
Pembroke Pines, FL
Pemroke Pines Memorial Hospital West Kiosk
Cuisine Type
vegetarian, vegetarian, Bakery, Quick Serve, Breakfast/Brunch, Soup/Salad
Price Range
Less than $10
Service Type
takeout, catering

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Cypress Bread
(954) 938-3144
6301 N Andrews Ave
Fort Lauderdale, FL

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Atlanta Bread Company
(954) 335-3083
6041 W Sample Rd
Coral Springs, FL

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Grains Of Olde
(954) 255-3778
2708 N University Dr
Coral Springs, FL

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Elite Cake Creations
(954) 450-2685
9920 N.W. 6th Ct.
Pembroke Pines, FL
Membership Organizations
Wedding Cakes Across America

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Bagel Time Restaurant
(954) 969-8777
2478 N State Rd 7
Margate, FL

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Bagel Cafe
(954) 571-2232
6560 N State Road 7
Coconut Creek, FL

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Creme Brulee Cafe
(954) 752-5323
1263 N University Dr
Coral Springs, FL

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Bread Shop
(954) 938-3144
6301 N Andrews Ave
Fort Lauderdale, FL

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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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