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23Ingredients
80Minutes
470Calories
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Ingredients
US|METRIC
16 SERVINGS
- 1/2 cup butter (softened)
- 3/4 cup sugar
- 3 eggs
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 cup sour cream
- 1 1/4 cups brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 15 oz. pumpkin (1 can)
- 3/4 cup sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 2 eggs
- 1/2 cup half-and-half (or 1/4 cup heavy cream plus 1/4 cup milk)
- 1/3 cup butter (melted)
- 1 cup light brown sugar
- 2 tsp. ground cinnamon
- 1 cup pecans (chopped small)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol100mg33% |
Sodium300mg13% |
Potassium310mg9% |
Protein7g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate64g21% |
Dietary Fiber3g12% |
Sugars34g |
Vitamin A50% |
Vitamin C6% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Rebecca S 7 years ago
Delicious! The cake was moist and fluffy and the pumpkin was perfect. I cut the pumpkin filling to just one egg and only made half of The streusel topping. One tip would be to add the sour cream to the wet ingredients instead of at the end, which made it hard to incorporate.