HG's Pumpkin Streusel Coffee Cake

By sunitagt

Serving: 1 piece (1/9th of recipe)
Calories: 166
Fat: 1.5g
Sodium: 255mg
Carbs: 34.5g
Fiber: 3.5g
Sugars: 18g
Protein: 4.5g

PointsPlus® value 4*

Ingredients

• Crumb Topping
• 1/4 cup Fiber One Original bran cereal
• 3 tbsp. old-fashioned oats
• 3 tbsp. brown sugar (not packed)
• 2 tbsp. granulated white sugar (or HG Alternative)
• 1/2 tsp. cinnamon
• 2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
• Cake
• 1 cup whole-wheat flour
• 1/2 cup granulated white sugar (or HG Alternative)
• 1/4 cup all-purpose flour
• 1 tsp. baking powder
• 3/4 tsp. cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. pumpkin pie spice
• 1/4 tsp. salt
• 3/4 cup canned pure pumpkin
• 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 1/2 cup club soda
• 1/3 cup low-fat buttermilk
• 1 tsp. vanilla extract

Details

Servings 9

Preparation

Step 1

Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.

To make the crumb topping, place cereal in a sealable plastic bag. Seal bag, and finely crush cereal with a meat mallet or other heavy utensil. Transfer crumbs to a medium bowl. Add all other topping ingredients to the bowl except butter, and mix well. Add butter, and mash and stir until uniform.

To make the cake, in a large bowl, combine whole-wheat flour, sugar, all-purpose flour, baking powder, cinnamon, baking soda, pumpkin pie spice, and salt. Whisk thoroughly.

In a medium-large bowl, combine pumpkin, egg substitute, club soda, buttermilk, and vanilla extract. Whisk until uniform. Add mixture to the large bowl, and whisk until uniform.

Pour cake batter into the baking pan. Sprinkle with crumb topping.

Bake until a toothpick inserted into the center comes out clean, about 45 minutes.

Let cool for 30 minutes.