Recipe Archives->Cakes->Pumpkin 13

Cornmeal Pumpkin Cakes with Pecan Praline Topping
Serves: 8

2 cups sugar (superfine)
1/2 pound butter
3 eggs
1 cup canned pumpkin
1 cup low fat sour cream
1 1/2 cups flour
1/2 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon clove
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger

1 cup chopped pecans
1 tablespoon flour
3 tablespoons apple cider
1 tablespoon honey
1 tablespoon lemon juice

Sift all dry ingredients together. Cream the butter and the sugar
together until light in color. Beat the eggs one at a time. Alternate
pumpkin and the sour cream additions with the dry. The mixture may
appear split when adding the pumpkin, but it should disappear as
you add the dry ingredients. Spoon the pumpkin mixture into pastry
rings that have been lined with parchment, or large muffin tins
sprayed with vegetable oil and lightly dusted with flour. Depending
on size, bake 20 minutes at 325 F or 300 F in a convection oven.

For the pecan praline topping: Bring the ingredients to a boil and
spread over the cooked cakes while still in the rings. Return the
cakes to the oven and heat gently until the mixture begins to melt.
Remove the ring just prior to plating.

Printable version: pumpkin13.txt.