Oatmeal - Almond Pumpkin Cake with Cranberries
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 cup shortening (or butter)1/2 cup sugar1/2 cup brown sugar1 cup canned pumpkin puree1 tsp vanilla2 eggs1 cup whole wheat flour3/4 cup white flour1/2 tbsp baking powderpinch salt1 tbsp pumpkin pie spice1/2 cup rolled oats2/3 cup whole toasted almonds, ground finely1/2 cup non-fat Greek yogurt1 cup cranberries, chopped
Preheat oven to 350F and lightly grease a 9" springform pan.
In a bowl, beat together shortening and sugars until fluffy.
Add pumpkin, vanilla and eggs, beating well.
Whisk together flours, baking powder, salt, pie spice, oats and almonds in a separate bowl.
Add half the dry mixture, blending well, followed by the yogurt.
Beat in the yogurt until well incorporated and add remaining flour mixture.
Mix until moistened, then fold in the chopped cranberries.
Bake 40 minutes. Cool in the pan at least 2 hours before unmoulding onto a rack.
Serving Size: 1 cake, 12 slices or 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, beat together shortening and sugars until fluffy.
Add pumpkin, vanilla and eggs, beating well.
Whisk together flours, baking powder, salt, pie spice, oats and almonds in a separate bowl.
Add half the dry mixture, blending well, followed by the yogurt.
Beat in the yogurt until well incorporated and add remaining flour mixture.
Mix until moistened, then fold in the chopped cranberries.
Bake 40 minutes. Cool in the pan at least 2 hours before unmoulding onto a rack.
Serving Size: 1 cake, 12 slices or 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 292.0
- Total Fat: 13.5 g
- Cholesterol: 31.0 mg
- Sodium: 56.2 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 3.7 g
- Protein: 7.0 g
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