Cornmeal Pumpkin Cakes with Pecan Praline Topping


Recipe Brought to you by FoodFit
This recipe serves: 8
Preparation time: 20 minutes
Cooking time: 30 minutes

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

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.

Nutrition Facts Serving size: 1 cake with topping Calories 574 Total Fat
18 g Saturated Fat 7 g Protein 8 g Total Carbohydrate 95 g Dietary Fiber 3
g Sodium 237 mg Percent Calories from Fat 29% Percent Calories from
Protein 6% Percent Calories from Carbohydrate 65%


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