Pumpkin Honey Bun Snack Cake
Preheat the oven to 325 degrees. Oil an 8x8 inch glass casserole dish.
Ingredients for the cinnamon filling:
- *2 tablespoons Gentle Sweet OR 4 tablespoons xylitol or erythritol
- *1 tablespoon cinnamon
- 1 tablespoon almond flour ~ adds bulk to the cinnamon layer you could use baking blend too
Ingredients for the cake:
Ingredients for the glaze:
- 1 tablespoon melted cream cheese
- 1 tablespoon melted butter
- 2 tablespoons Gentle Sweet or 1 tablespoons powdered Truvia or Pyure
- 1 1/2 teaspoons water
- 1 1/2 teaspoons cream
- 1/2 teaspoon vanilla
Directions for the cinnamon filling:
- Mix together in a small bowl and set aside.
Directions for the cake:
- Melt the pumpkin and butter together if the pumpkin has been in the fridge. Other wise just soften the butter.
- Then add in the pumpkin and sweetener and beat, next add in the eggs one at a time, beating after each and then add the flavorings. Really beat some air into this cake at this stage.
- Now sprinkle the baking blend right on top of the well-mixed wet ingredients then sprinkle the baking powder on top of all and mix by hand, just until it is mixed in well.
- Pour 1/2 of the cake batter into the well oiled pan and cover with all of the cinnamon filling.
- Dot the top of the cinnamon mixture with the rest of the batter and spread carefully to cover the cinnamon.
- Place in the oven to cook at 325 degrees for 25 minutes. It won't necessarily be ready in that time but I always check it after 20. Test for doneness by touching the top of the cake. When it is no longer tacky to the touch and looks firm and golden brown it is done.
- The standard fork test for doneness will work but the fork doesn't have to come out totally clean, but the crumbs must be dry.
- The pumpkin in this cake makes it a little denser than the others, but it is very cakey when cool. Do not overcook!
Directions for the glaze:
- Soften the cream cheese well and then blend the cheese and melted butter together well (if the cream cheese doesn't want to mix just keep at it or it will taste good but the glaze won't be pretty if there are white specks in it).
- Then continue adding ingredients until they are well mixed and a glaze, rather than icing consistency.
*This cake is done when the top is no longer wet looking and it is slightly firm to the touch. The standard fork text will work but it's not quite as easy to tell when this cake is ready for that test so keep a check on it until you've made it once or twice.
*Out of THM Baking Blend? Here are a couple of options Runamok Mama's Quick Mix or Wonderfully Made and Dearly Loved Baker's Blend
*A note on the cinnamon filling: If you plan to be making lots of these type baked goods go ahead and make up a batch of my cinnamon sweetener and replace the cinnamon and sweetener called for in this recipe with it and simply add in the flour to make the filling. (This recipe is combined with some other spices but scroll down to the bottom of the post for it.)
*If you would like to double this cake it will make a thinner 13 x 9 inch cake but should be perfect in a 12 x 7" pan.
Recipe by Nana's Little Kitchen at https://www.nanaslittlekitchen.com/pumpkin-honey-bun-snack-cake/