With pumpkin as its star, and a bit of apple sauce, this pumpkin coffee cake doesn’t need the excess butter to make it moist or delicious. It’s a healthy way to remind ourselves of the taste of fall. I tested the results on my toddler’s playgroup and both mom’s and kids seemed to give it a stamp of approval. My husband says it’s really good too.
Yields
8-10
Ingredients
¼ cup (½ stick) butter.
1 cup white sugar
2 teaspoon. vanilla extract
2 egg whites
1 cup reduced fat sour cream
1 cup pumpkin puree
(fresh is best if it’s seasonal)
For sprinkle topping:
1 teaspoon. cinnamon
¼ cup flour
Cut in 4 tbs. butter
2½ cups flour
2 teaspoon. baking powder
1 teaspoon. baking soda
1 ½ teaspoon. cinnamon
Nutritional information
No nutrition information available
Instructions
In a Cuisinart Stand Mixer, beat together: ¼ cup (½ stick) butter, 1 cup white sugar, 2 teaspoon. vanilla extract, 2 egg whites, 1 cup reduced fat sour cream, 1 cup pumpkin puree (fresh is best if it’s seasonal)
Beat in gradually: 2½ cups flour, 2 teaspoon. baking powder, 1 teaspoon. baking soda, 1 ½ teaspoon. cinnamon
For sprinkle topping, mix together in a separate bowl: 1 teaspoon. cinnamon, ¼ cup flour,
Cut in 4 tbs. butter
Preheat oven to 350 degrees.
Pour mixture into an 8 x 12 pan sprayed with baking spray.
Sprinkle topping evenly over the cake mixture.
Bake for 30 minutes until cooked through.