Ingredients:
2 cups all-purpose flour
1½ teaspoons
baking powder
¾ teaspoon
ground cinnamon
½ teaspoon
baking soda
¼ teaspoon
salt
¾ cup butter,
softened
½ cup
granulated sugar
½ cup packed
brown sugar
2 eggs
1 cup pumpkin
butter
1 tablespoon
vanilla
2 tablespoons
vinegar or lemon juice
1 (5 ounces)
can evaporated milk
½ cup chopped
walnuts, toasted
Broken
walnuts, toasted (optional)
Directions:
Preheat oven to 350 degrees F.
Grease
twenty-four 2-1/2-inch muffin cups; set aside.
In a medium
bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set
aside.
In a large
bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
Add
granulated sugar and brown sugar, beating until combined.
Beat in eggs,
pumpkin butter, and vanilla until combined.
Stir vinegar
into evaporated milk (mixture will look curdled).
Alternately
add flour mixture and milk mixture to butter mixture, beating on low speed
after each
addition just until combined.
Stir in the ½ cup walnuts.
Spoon batter
into the prepared cups, filling each about three-fourths full.
Bake for 18
to 20 minutes or until a toothpick inserted near centers comes out clean.
Cool in pans
on wire racks for 5 minutes.
Remove from
pans. If desired, cool cakes completely on racks.
To serve,
place each warm or cooled cake on a dessert plate. If desired, top with broken
walnuts. Spoon about 1½ tablespoons of the Caramel Sauce over each cake.
Caramel
Sauce:
Ingredients:
1 cup packed brown sugar
2 tablespoons
cornstarch
1 cup
half-and-half or light cream
½ cup water
⅓ cup
light-color corn syrup
2 tablespoons
butter
1 teaspoon
vanilla
Directions:
In a medium heavy saucepan combine brown sugar
and cornstarch.
Stir in
half-and-half, the water, and corn syrup.
Cook and stir
over medium heat until bubbly (mixture might look curdled).
Cook and stir
for 2 minutes more.
Remove from
heat. Stir in butter and vanilla.
Serve warm.
Enjoy this
recipe and many more at bhg
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