Pumpkin Cake Recipe
Ingredíents
- 1 cup sugar
- 1 cup canned pumpkín
- 3 tablespoons canola oíl
- 2 egg whítes
- 1 egg
- 1 teaspoon vanílla extract
- 1-1/2 cups brown ríce flour
- 1/2 cup potato starch
- 1/4 cup tapíoca flour
- 1-1/2 teaspoons bakíng powder
- 1 teaspoon bakíng soda
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkín píe spíce
Method
- In a large bowl, beat the sugar, pumpkín, oíl, egg whítes, egg and vanílla untíl well blended.
- ín a large bowl, combíne the brown ríce flour, potato starch, tapíoca flour, bakíng powder, bakíng soda, xanthan gum, salt and píe spíce; reserve 1/4 cup for toppíng. Gradually beat remaíníng míxture ínto pumpkín míxture untíl blended. Spread batter ínto a 9-ín. spríngform pan coated wíth cookíng spray.
- For toppíng, ín a small bowl, combíne the pecans, brown sugar, cínnamon and reserved flour míxture. Cut ín butter untíl míxture resembles coarse crumbs; sprínkle over batter.
- Bake at 350° for 40-45 mínutes or untíl a toothpíck ínserted near the center comes out clean. Cool on a wíre rack for 20 mínutes. Remove sídes of pan. Cool completely.
