PUMPKIN GINGERBREAD BUNDT COFFEE CAKE

Pumpkin Gingerbread Bundt Coffee Cake image

Provided by Sharon Colyer @Cmom02

Number Of Ingredients 20

- cooking spray
- all-purpose flour for dusting pan
2 large eggs
1/2 cup(s) egg substitute
1 can(s) (15 oz) solid-pack pumpkin
1 1/2 cup(s) honey
1/2 cup(s) butter, melted
1/2 cup(s) fat-free plain yogurt
1 cup(s) toasted wheat germ
3 cup(s) all-purpose or unbleached all-purpose flour
2 teaspoon(s) baking soda
2 teaspoon(s) ground ginger
1 teaspoon(s) ground cinnamon
1/2 to 1 teaspoon(s) ground nutmeg
1/4 teaspoon(s) ground cloves
1/2 teaspoon(s) salt
ICING (OPTIONAL)
3/4 cup(s) confectioners' sugar
2 teaspoon(s) fat-free milk
1/4 teaspoon(s) vanilla extract

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.