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Ingredients
- 1 teaspoon butter or 1/2 cup margarine
- 1/4 cup regular oats
- 3 tablespoons brown sugar
- 3 tablespoons chopped pecans
- 3 tablespoons butter or 1/2 cup 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
Details
Servings 1
Preparation time 15mins
Cooking time 60mins
Adapted from food.com
Preparation
Step 1
Directions:
1 Preheat oven to 350°.
2 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.
3 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.
4 Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, pumpkin-pie spice, and baking soda.
5 Add the flour mixture to the butter mixture alternately with the pumpkin and buttermilk, beginning and ending with the flour mixture.
6 Spoon batter evenly over oat mixture. Bake at 350° 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.
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