Chicken Ladies Almond flour cake tweak
I need suggestions on how to make this into a pumpkin cake. I don't want to waste the almond flour by putting too much pumpkin in it. I need to know about how much pumpkin and how I should change the bake time. I make the other versions in a 9" x 13" pan.
All suggestions will be appreciated. I will check tomorrow...
SPICE CAKE CHICKEN LADY
4 cups almond flour – scooped
2 cups sugar free sweetener – (I use 1-1/2 cups Splenda & 1/2 cup Erythritol)
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoons ground cinnamon
1/2-teaspoon ground ginger
1/4-teaspoon ground nutmeg
1 tablespoons vanilla
1-cup sour cream
1 cup chopped walnuts
1/4-cup butter – softened
8 ounces cream cheese – softened
1 teaspoons vanilla
Sweetener to taste
I would probably just substitute 1 cup pumpkin for the 1 cup sour cream. I'd probably add 1/4 tsp. ground cloves along with spices and I'd increase the nutmeg to 1/2 tsp.. I like my pumpkin treats spicy.
Thank you, Tweaker
I like what mayo does to cakes. So moist
mayo is also great on oven fried chicken, keeps the chicken nice and juicy
If you want a delicious, dense, moist pumpkin cake, you might try this recipe. I make it all the time, as muffins, or in a 9X13 pan. Everyone loves them! The sweetener combo works really well, but you can use whatever sweeteners you like.
2 cups almond flour
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
½ - ¾ can Libby’s pure pumpkin (More pumpkin makes it more like pie)
3 large eggs
1/2 cup peanut oil or melted coconut oil
2 teaspoons vanilla extract
20 drops liquid splenda (Sweetzfree)
1/4 cup erythritol
Mix dry ingredients together, then add wet and mix well. Pour into prepared pan or muffin tins. Bake at 350 for 20 minutes, or until a wooden toothpick comes out clean.
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