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whole wheat pastry rolled oats baking powder ground cinnamon ground ginger ground nutmeg salt butter sugar eggs pumpkin puree flour rolled oats sugar brown sugar butter
Viewed: 36 - Published at: 7 years agoIngredients
- 2 cups whole-wheat pastry flour or all-purpose flour
- 1 1/2 cups rolled oats
- 1 Tbs. baking powder
- 1 Tbs. ground cinnamon
- 1 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1/2 tsp. salt
- 1/2 cup (1 stick) butter or margarine, softened
- 1 1/2 cups sugar
- 3 large eggs, lightly beaten
- 1 3/4 cups fresh or canned pumpkin puree
- 1/2 cup whole-wheat pastry flour or all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup sugar
- 1/4 cup packed light brown sugar
- 4 Tbs. butter, melted
Method
- To make Coffee Cake: Preheat oven to 350F.
- Coat 10-inch square pan with nonstick spray.
- 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.
- 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.
