Pumpkin oatmeal ring
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter or margarine melted |
| ¾ | cup | Flour |
| ½ | cup | Quick oats |
| ½ | cup | Pumpkin seeds, shelled |
| ¼ | cup | Sugar |
| 3 | cups | Flour |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Allspice |
| ⅛ | teaspoon | Cloves |
| 2 | Eggs | |
| 16 | ounces | Canned pumpkin |
| 1 | cup | Brown sugar, packed |
| ½ | cup | Syrup maple, or maple flavor |
| ¼ | cup | Salad oil |
| 1 | cup | Quick oats |
Directions
TOPPING
CAKE
Mix topping ingredients until well blended. Set aside.
Preheat oven to 350~. Grease 10 inch Bundt pan. In a large bowl, mix flour, nest 5 ingredients, and 1 teaspoon salt.
In a medium bowl, with fork or whisk, beat eggs, pumpkin, brown sugar, syrup and oil until blended Stir pumpkin mixture and oats into flour mixture just until flour is moistened. (Batter should be lumpy.) Spoon batter into pan. Sprinkle topping evenly over batter. Bake about 1 hour and 15 minutes or until toothpick inserted in center of cake comes out clean.
If topping starts to brown too quickly, cover loosely with foil during last 10 minutes of baking. Cool in pan on wire rack 10 minutes; remove from pan. Cool completely on rack.