Pumpkin Coffeecake
3
16
Streusel Topping:
1/2 cup Whole Wheat Pastry Flour
1/2 cup quick oats
1/3 cup packed light brown sugar
2 tsp. ground cinnamon
3 tbsp. light butter, melted
Cake Batter:
1 1/2 cups (150 grams) all purpose, unbleached white flour
3/4 cup (90 grams) whole wheat pastry flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tbsp. ground cinnamon
1 tsp. ground coriander
1 tsp. ground ginger
1/4 tsp. kosher salt
1/2 cup granulated sugar
1/4 cup sugar/stevia mix
1 cup pumpkin puree
1/2 cup egg substitute or equivalent to 2 eggs
1/3 cup vegetable oil
1/3 cup 0% fat Fage Greek Yogurt
1 tsp. vanilla extract
1/2 cup Whole Wheat Pastry Flour
1/2 cup quick oats
1/3 cup packed light brown sugar
2 tsp. ground cinnamon
3 tbsp. light butter, melted
Cake Batter:
1 1/2 cups (150 grams) all purpose, unbleached white flour
3/4 cup (90 grams) whole wheat pastry flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tbsp. ground cinnamon
1 tsp. ground coriander
1 tsp. ground ginger
1/4 tsp. kosher salt
1/2 cup granulated sugar
1/4 cup sugar/stevia mix
1 cup pumpkin puree
1/2 cup egg substitute or equivalent to 2 eggs
1/3 cup vegetable oil
1/3 cup 0% fat Fage Greek Yogurt
1 tsp. vanilla extract
Preheat oven to 350°.
Spray a 14 cup bundt pan or angel food cake pan with baking spray. Be sure to fully spray the center core.
For streusel: combine flour, oats, brown sugar and cinnamon. Pour...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
229
Sodium
230mg
9% DV
Fat
14g
22% DV
Protein
10g
21% DV
Carbs
15g
5% DV
Fiber
1g
6% DV
