Recipe Summary

Prep time: 20 mins
Cook time: 30 mins
Yield: 8 servings

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Cornmeal Pumpkin Cakes with Pecan Praline Topping
This recipe 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

For the pecan praline topping:

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

Cooking Instructions
1. Sift all dry ingredients together.

2. 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.

3. 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 325F or 300F in a convection oven.

For the pecan praline topping:

1. 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.

Serving Size: 1 cake with topping

Nutritional Information
Number of Servings: 8
Per Serving
Calories 574 Carbohydrate 95 g
Fat 18 g Fiber 3 g
Protein 8 g Saturated Fat 7 g
Sodium 237 mg


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