Autumn Coffee Cake with Pumpkin and Pecans
Prep time:
Cook time:
Total time:
Cook time:
Total time:
Serves: 9 servings
A
low fat coffee cake chock full of pumpkin and topped with a pecan oat
crumb mixture. It's a winner any morning, but especially great for an
autumn treat.
Ingredients
- dry ingredients:
- 1 cup whole wheat pastry flour
- ¾ teaspoon stevia (Nu-stevia brand)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- wet ingredients:
- ¾ cup pureed pumpkin
- ½ cup unsweetened nondairy milk
- 1 tablespoon ground flax seeds mixed with 2 tablespoons water
- topping ingredients:
- ½ cup pecans
- ¼ cup brown sugar
- ¼ cups oats
- 1 to 2 tablespoons olive oil
Instructions
- Preheat oven to 350 degrees. Oil an 8 by 8 baking pan.
- Mix the wet ingredients together in one bowl and the dry ones in a different one.
- Add all the topping ingredients to a food processor and process until it's the perfect size for a crumb topping.
- Mix the wet with the dry and spread the mixture into the oiled pan. Sprinkle topping evenly over the coffee cake.
- Bake for 25 minutes or until a knife comes out clean.
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