Morning Pumpkin Coffee Cake - Yoga Journal

Morning Pumpkin Coffee Cake

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This streusel-topped treat tastes so rich, no one will guess it's chock-full of good-for-you ingredients.

  • SERVINGServings

Ingredients

Coffee Cake:

  • 2 cups whole-wheat pastry flour or all-purpose flour
  • 1 1/2 cups rolled oats
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 1 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter or margarine, softened
  • 1 1/2 cups sugar
  • 3 large eggs, lightly beaten
  • 1 3/4 cups fresh or canned pumpkin purée

Streusel Topping:

  • 1/2 cup whole-wheat pastry flour or all-purpose flour
  • 1/2 cup rolled oats
  • 1/4 cup sugar
  • 1/4 cup packed light brown sugar
  • 4 tablespoons butter, melted

Preparation

To make Coffee Cake:

1. Preheat oven to 350°F. Coat 10-inch square pan with nonstick spray.

2. Combine flour, oats, baking powder, cinnamon, ginger, nutmeg and salt in large bowl. Beat butter and sugar in separate bowl until fluffy. Mix eggs and pumpkin into butter mixture. Gradually stir flour mixture into pumpkin mixture. Spread in pan.

To make Streusel Topping:

1. Mix all ingredients together until crumbly. Spread on coffee cake. Bake 1 hour, or until toothpick comes out clean. Cool at least 10 minutes, then slice into squares, and serve.

Nutrition Information

  • Serving Size: Serves: 12
  • Calories: 404
  • Carbohydrate Content: 64 g
  • Cholesterol Content: 86 mg
  • Fat Content: 15 g
  • Fiber Content: 5 g
  • Protein Content: 7 g
  • Saturated Fat Content: 8 g
  • Sodium Content: 306 mg
  • Sugar Content: 33 g