Pumpkin Cranberry Coffeecake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 239.8
- Total Fat: 7.7 g
- Cholesterol: 26.8 mg
- Sodium: 197.9 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 1.0 g
- Protein: 2.8 g
View full nutritional breakdown of Pumpkin Cranberry Coffeecake calories by ingredient
Introduction
This festive coffeecake is the only one we've seen that features pumpkin and cranberries. Coffeecakes are good desserts for low-key meals like Sunday supper, and this one is a terrific picnic traveler. This festive coffeecake is the only one we've seen that features pumpkin and cranberries. Coffeecakes are good desserts for low-key meals like Sunday supper, and this one is a terrific picnic traveler.Number of Servings: 16
Ingredients
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2 1/4 c. all-purpose flour
1 Tbsp. pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 large eggs, at room temperature
2 c. granulated sugar
1 c. canned solid-pack pumpkin puree (not pie filling)
1/2 c. vegetable oil
1 c. cranberries, coarsely chopped
granulated sugar, for garnish
Directions
Preheat oven to 350 degrees F. Spray an 8-cup ring mold or bundt pan with cooking spray and dust with flour, shaking out the excess.
In a large bowl, stir together the flour, pumpkin pie spice, baking soda, and salt.
In the medium sized bowl of an electric mixer, at medium speed, beat the eggs until they are foamy. Beat in the granulated sugar, pumpkin puree, and oil until well blended. Add the pumpkin mixture to the flour mixture and stir just until a batter forms. (Do not overmix.) Gently fold in the cranberries.
Spread batter evenly in the prepared pan and place on a baking sheet.
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a rack for 10 minutes. Run a thin metal spatula around the edge of the mold to leesen the cake and turn the cake out onto the rack to cool completely.
Sprinkle the cake with granulated sugar before serving.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user LCDRAKE.
In a large bowl, stir together the flour, pumpkin pie spice, baking soda, and salt.
In the medium sized bowl of an electric mixer, at medium speed, beat the eggs until they are foamy. Beat in the granulated sugar, pumpkin puree, and oil until well blended. Add the pumpkin mixture to the flour mixture and stir just until a batter forms. (Do not overmix.) Gently fold in the cranberries.
Spread batter evenly in the prepared pan and place on a baking sheet.
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a rack for 10 minutes. Run a thin metal spatula around the edge of the mold to leesen the cake and turn the cake out onto the rack to cool completely.
Sprinkle the cake with granulated sugar before serving.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user LCDRAKE.