Cranberry Pumpkin Coffee Cake

by 2 November 13, 2013

Make sure to follow us on facebook so you don’t miss our latest updates! coffee-cake_800x600   Looking for something just a little different, yet still healthy? Here is an amazing coffee cake that is not only delicious, but it actually more healthy than not. Enjoy!

Recipe Ingredients

1-1/2 cups all-purpose flour 1 tbsp baking powder 1/2 cup sugar 1 tbsp vanilla extract 1/4 cup (1/2 stick) melted Butter or maragrine Sticks* 1/4 cup Low Fat Milk * 2 large Eggs, whites only 1/2 cup unsweetened apple sauce 1 cup pure canned pumpkin 1/2 cup cranberries Non-Stick Cooking Spray - Butter Flavor * powdered sugar for dusting (optional)


Preheat oven to 350°. Combine all ingredients except for cranberries in a large mixing bowl and mix with a hand mixer until smooth. Fold in the cranberries. Spray a Bundt pan with non-stick spray. Pour batter into the Bundt pan and bake for 30 to 40 minutes (until toothpick comes out clean). Let the cake cool before removing from the Bundt pan; cut into slices and top with powdered sugar, if desired.

 Makes 10 servings.

Nutrition Per Serving: Calories 173 Protein 3g Carbohydrates 29g Fat 5g Saturated Fat 2g Mono Fat 1g Poly Fat 0g Trans Fatty Acid 0g Cholesterol 6mg Sodium 177mg Dietary Fiber 2g Total Sugars 13g * For this recipe the following Smart Balance® products were used; Smart Balance® Low Fat Milk and Omega-3s,   Smart Balance® Blended Butter Sticks,  Smart Balance® Non-Stick Cooking Spray - Butter Flavor  



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