Pumpkin coffee cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Unbleached flour |
| 1 | cup | Granulated sugar |
| 2 | teaspoons | Baking soda |
| 1 | tablespoon | Cinnamon |
| ¼ | teaspoon | Salt |
| 1 | cup | Applesauce -- at room |
| Temperature | ||
| 4 | Egg whites -- whipped | |
| 1 | cup | Pumpkin |
| 1 | cup | Fat-free sour cream |
| 2 | teaspoons | Vanilla |
| ½ | cup | Brown sugar -- packed |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Allspice |
| 2 | teaspoons | Margarine |
Directions
BATTER
TOPPING
Preheat oven at 350. Prepare a 9" fluted pan with cooking spray and flour. To prepare batter, combine flour, sugar, baking soda, 1 tablespoon cinnamon, and salt in a mixing bowl. In another mixing bowl, combine applesauce, egg whites, pumpkin, sour cream, and vanilla. Mix dry ingredients with wet ingredients just until moistened. To prepare topping, combine brown sugar, cinnamon, allspice, and margarine in another mixing bowl. Spoon in half the batter. Sprinkle with topping. Top with remaining batter. Seal to edges. Bake for 55 to 60 minutes.
Recipe By : Beverly Boget