nutritional information

Per Slice:

  • Calories: 404
  • Protein: 7 g
  • Total Fat: 15 g
  • Saturated Fat: 8 g
  • Carbohydrates: 64 g
  • Cholesterol: 86 mg
  • Sodium: 306 mg
  • Fiber: 5 g
  • Sugar: 33 g

Morning Pumpkin Coffee Cake

Morning Pumpkin Coffee Cake

Serves 12

This streusel-topped treat tastes so rich, no one will guess it's chock-full of good-for-you ingredients such as oats and whole-wheat pastry flour.
Coffee Cake
  • 2 cups whole-wheat pastry flour or all-purpose flour
  • 1 ½ cups rolled oats
  • 1 Tbs. baking powder
  • 1 Tbs. ground cinnamon
  • 1½ tsp. ground ginger
  • ½ tsp. ground nutmeg
  • ½ tsp. salt
  • ½ cup (1 stick) butter or margarine, softened
  • 1 ½ cups sugar
  • 3 large eggs, lightly beaten
  • 1 ¾ cups fresh or canned pumpkin purée
Streusel Topping
  • ½ cup whole-wheat pastry flour or all-purpose flour
  • ½ cup rolled oats
  • ¼ cup sugar
  • ¼ cup packed light brown sugar
  • 4 Tbs. butter, melted

1. To make Coffee Cake: 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.

3. To make Streusel Topping: 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.

October 2006 p.77

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comments

Where does the oil go? It is listed as an ingredient, however I don't see it in the baking directions.

Ching - 2012-11-06 17:24:37

I'm always surprised to see eggs in vegetarian cooking. Last time I checked they were part of the meat group.

lacey - 2012-11-06 13:42:41

sounds yummy, but seriously... 2 cups of sugar??

Arlyn - 2012-11-06 09:38:59

Anyone wondering if this can be made without eggs...yes it can! And gluten-free! Just sub a 'flax egg' for each real egg--1 Tbsp. of milled flax seed mixed with 3 Tbsp. very warm water. This is one flax egg, so you'll need this mixture x3. Allow it sit for 5 minutes to thicken up. I also successfully made the rest of this vegan, using oil and applesauce in place of the butter in the cake and my own crumb topping made with g-free gingersnaps and Earth Balance vegan buttery spread. Used a scratch-made g-free flour mix in place of the wheat flour in the cake. Turned out amazing.

Trish @ MyBigFatBundt - 2012-10-10 00:57:55

Is there any way to make it vegan when there are so many eggs in this recipe?

Janet - 2009-12-09 23:54:29

This coffee cake is wonderfully moist and tasteful! I had to use a larger dish; I used a 9x13. It raised nicely in the 9x13.

Lana - 2009-10-27 20:55:19

I replaced sugar for 1/2 cup maple syrup and 1/4 cup of honey. It was wonderful

Anonymous - 2009-10-14 10:19:54

My family loved this. We liked that it wasn't too sweet!

Kathy - 2009-10-13 20:37:57

Sounds delicious (but a lot of sugar)

Linda - 2009-10-13 20:20:41

404 calories for a 1/12 of a 10x10 pan?? Really?? Yikes! I will use egg whites and replace some of the oil with apple butter and see how I do.

Jody - 2009-10-13 19:58:03

This could be a little sweeter, but it was a great way to use up a can of pumpkin puree.

Laura - 2009-03-19 12:53:59

I veganized this recipe by using Earth Balance in place of butter and flax "eggs" (1T ground flax and 2T water stirred into a paste for each egg). It was very tasty!

Vegmers - 2010-11-22 14:31:05