Cranberry Pumpkin Coffee Cake
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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.
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:
Saturated Fat 2g
Mono Fat 1g
Poly Fat 0g
Trans Fatty Acid 0g
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