Oatmeal - Almond Pumpkin Cake with Cranberries

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Oatmeal - Almond Pumpkin Cake with Cranberries calories by ingredient


Introduction

This coffeecake is full of good stuff - pumpkin, fat free Greek yogurt, oats, almonds and cranberries - but all you'll care about is it's incredibly moist texture and killer taste! This coffeecake is full of good stuff - pumpkin, fat free Greek yogurt, oats, almonds and cranberries - but all you'll care about is it's incredibly moist texture and killer taste!
Number of Servings: 12

Ingredients

    1/2 cup shortening (or butter)
    1/2 cup sugar
    1/2 cup brown sugar
    1 cup canned pumpkin puree
    1 tsp vanilla
    2 eggs
    1 cup whole wheat flour
    3/4 cup white flour
    1/2 tbsp baking powder
    pinch salt
    1 tbsp pumpkin pie spice
    1/2 cup rolled oats
    2/3 cup whole toasted almonds, ground finely
    1/2 cup non-fat Greek yogurt
    1 cup cranberries, chopped

Directions

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.