With fresh 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 savor the taste of fall.
Recipe source:
Cooking with Friends Kitchen
Ingredients
¼ cup (1/2 stick) butter
1/2 cup apple sauce
1 cup white sugar
2 teaspoon vanilla extract
2 egg whites
1 cup reduced fat sour cream
1 cup fresh pumpkin puree
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoon cinnamon
For sprinkle topping:
1 teaspoon cinnamon
1/2 cup flour
1/2 cup light brown sugar
Cut in 4 tablespoons butter
Directions
Preheat oven to 350 degrees.
In a large bowl, beat together the first six ingredients.Beat in flour, baking powder, baking soda and cinnamon gradually. For sprinkle topping, mix together 1 tsp. cinnamon, 1/4 cup flour and 4 Tbs. butter in a separate bowl.
Pour mixture into a 8 x 12 pan sprayed with baking spray. Sprinkle topping evenly over the cake mixture. Bake for 30 minutes until cooked through.