PUMPKIN GINGERBREAD BUNDT COFFEE CAKE
This recipe is from Taste of Home, & I haven't made it yet. It will be the first "gingerbread" that I will make, that has honey and not molasses in it. It is made in a bundt pan, so it will be pretty. The icing is optional. It is said to be good without anything on it. But, you could dust it with powdered sugar, if desired.
Provided by Sharon Colyer @Cmom02
Categories Other Breakfast
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F. Coat a 10 inch fluted pan with cooking spray, and dust with flour.
- In a large bowl, beat eggs and egg substitute. Stir in the pumpkin, honey, butter, and yogurt, until smooth. Stir in wheat germ.
- Combine dry ingredients; gradually, add to the pumpkin mixture, and mix well. Pour batter into prepared pan.
- Bake for 55-60 minutes, or until a toothpick tests clean, near center. Cool 10 minutes, before removing from pan to a wire rack to cool completely. Makes 16 servings.
- Icing (optional): Combine "icing" ingredients, until smooth; drizzle over cake.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
