Friday, March 25, 2011

Pumpkin Gooey Butter Cake - GF

Gluten Free Pumpkin Gooey Butter Cake
Serves 8

Crust Layer
1/4 C unsalted butter, melted
2 ounces of cream cheese, room temperature
2 C almond flour
1 large egg
1 tsp vanilla extract
1/8 tsp sea salt
3/4 C agave (I used half agave and half palm sugar)
1/2 tsp baking powder
1/4 tsp cinnamon

1. Preheat oven to 350 degrees. Mix butter and cream cheese together until smooth, then add vanilla, egg, agave and sea salt.

2. Add baking powder, and almond flour and cinnamon.

3. Scrape into an 8 by 8 metal pan and spread out over the bottom. Bake for 15 minutes and remove to cool.

Filling Layer
8 ounces cream cheese, room temperature
1 stick unsalted butter, melted
1-15 oz can of pumpkin puree
3 eggs
1 tsp vanilla extract
3/4 agave (I used half agave and half palm sugar)
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp ginger

1. Beat cream cheese and pumpkin until smooth and without lumps. Add eggs, agave, vanilla extract, and melted butter, and beat until incorporated.

2. Next, add cinnamon, nutmeg, and ginger, and mix just until smooth. Set bowl down on counter top a couple times to get out air bubbles.

3. Pour pumpkin mixture over crust and bake for 55-60 minutes, or until center jiggles a bit when you move the pan. It will set up and sink down upon cooling overnight in the refrigerator.

Serve topped with fresh whipped cream to max out the decadence factor. Let eyes roll back in head.

Recipe Notes:
~Make these one full day before you want to serve them, so they have time to set up and reach maximum yumminess.
~If you want to make a half recipe, go for it! I made a small version in an 8 by 4 loaf pan.
~Bake this cake on the middle rack in your oven.
~Try to beat as little air as possible into the filling so it doesn't crack on top.
~You can amp up the spices if you like, using your favorite blend from a pumpkin pie recipe.

An original Paula Dean recipe, adapted by Lauren at Healthy Indulgences, adapted by Tressa

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