Pumpkin Pecan Coffee Cake

Yields: 10 servings (Serving size: 1 wedge) | 4 pts per serving

My rating:

This is a great autumnal coffee cake - perfect for sharing with guests. It was also a big hit with my husband; he ate 2 wedges of it within 5 minutes of it coming out of the oven!! I hope you all enjoy it too!

Ingredients:

1 teaspoon butter or stick margarine
1/4 cup regular oats
3 tablespoons brown sugar
3 tablespoons chopped pecans
3 tablespoons butter or stick margarine -- softened
1/3 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin-pie spice
1/2 teaspoon baking soda
1/2 cup canned pumpkin
1/2 cup low-fat buttermilk

Directions:

Preheat oven to 350º.

Melt 1 teaspoon butter in bottom of a 9-inch round cake pan. Combine oats, 3 tablespoons brown sugar, and pecans. Sprinkle oat mixture over bottom of pan, and set aside.

Beat 3 tablespoons butter, granulated sugar, and 1/4 cup brown sugar at medium speed of a mixer until mixture is well-blended (about 4 minutes). Add the egg, and beat well. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, pumpkin-pie spice, and baking soda. Add the flour mixture to the butter mixture alternately with the pumpkin and buttermilk, beginning and ending with the flour mixture.

Spoon batter evenly over oat mixture. Bake at 350º for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes, and invert cake onto a serving plate. Serve warm or at room temperature.

Nutritional Info:

Per Serving (1/10 of cake) (excluding unknown items): 194 Calories; 6g Fat (28.9% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 179mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

10 servings = 4 pts per serving
8 servings = 5 pts per serving

Source: Cooking Light, January/February 1999, p.145