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Pumpkin Streusel Coffee Cake*

Serves 12

1/4 C margarine
1/4 C sugar
1 tsp vanilla
3/4 C egg substitute
1-1/4 C flour
3/4 C whole-wheat flour
1 tsp baking powder
1 tsp baking soda
1 C plain nonfat yogurt

1-3/4 C puréed pumpkin
1/4 C egg substitute
1/4 C sugar
1 tsp pumpkin pie spice

1/4 C brown sugar
2 T margarine
1 tsp cinnamon
2 T rolled oats

Cake: Cream margarine with 1/4 C sugar and vanilla. Beat in 3/4 C egg sub-
stitute. Combine flours, baking powder, and soda. Beat into creamed mixture
in thirds, alternating dry ingredients with the yogurt.

Filling: Mix filling ingredients together well.

Streusel: Mix streusel ingredients together well. Spoon half the cake batter into a 13×9 nonstick baking dish. Sprinkle half the streusel over the batter. Spread pumpkin filling over the streusel. Carefully spread the rest of the cake batter over the pumpkin. Sprinkle the remaining streusel on top. Bake at 325° for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

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