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A moist and tangy
pumpkin cake...
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2
Tbs |
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unsalted butter, melted |
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½
cup |
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packed brown sugar |
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2
cups |
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fresh cranberries |
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½
cup |
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chopped almonds, toasted |
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2
large |
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eggs |
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¾
cup |
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canned pumpkin purée (not pumpkin pie
filling) |
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2
Tbs |
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vegetable oil |
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1½
cups |
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all-purpose flour |
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1
cup |
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granulated sugar |
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1½
tsp |
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baking powder |
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1
tsp |
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ground cinnamon |
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¼
tsp |
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salt |
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1 |
Preheat oven
to 350°F. Lightly spray a 9-inch square pan with
cooking spray. |
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2 |
Pour melted
butter into pan, tilting to evenly cover the
whole pan. Sprinkle brown sugar over butter. |
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3 |
Sprinkle the
cranberries and almonds over the brown sugar
mixture. |
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4 |
In a large
bowl, whisk together eggs, pumpkin purée, and
oil. |
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5 |
In a
separate bowl, sift together flour, sugar,
baking powder, cinnamon, and salt. Stir the
flour mixture into the pumpkin mixture.
Carefully spread the batter over the
cranberry-almond mixture in the pan. |
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6 |
Bake 45
minutes or until a wooden pick inserted in the
center comes out clean. Cool 10 minutes on a
wire rack. Place a large plate or platter on top
of the cake. Invert, then remove pan. Cool
before serving. |
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Servings: 10 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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305.46 |
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Calories From Fat (29%) |
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87.15 |
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% Daily Value |
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Total Fat
10.01g |
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15% |
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Saturated Fat 2.31g |
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12% |
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Cholesterol
48.41mg |
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16% |
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Sodium
151.74mg |
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6% |
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Potassium
181.93mg |
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5% |
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Carbohydrates
50.97g |
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17% |
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Dietary Fiber 2.99g |
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12% |
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Sugar 32.53g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
47.97g |
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Protein
5.04g |
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10% |
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WW Points 6.5 |
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Recipe Source |
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Health |
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