Pumpkin Coffee Break Cake

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

Rate This!

  • Makes: 16 servings
  • Makes: one 10-inch fluted tube cake
  • Prep: 30 mins
  • Bake: 45 mins 325°F
  • Cool: 2 hrs 20 mins

Pumpkin Coffee Break Cake

Reviews (0)

Rate This!

Directions

  1. For cake, preheat oven to 325 degrees F. Generously coat a 10-inch nonstick fluted tube pan with cooking spray; set aside. In a medium bowl combine all-purpose flour, white whole wheat flour, baking powder, pumpkin pie spice, orange peel, and salt; set aside. In a small bowl combine the water and pumpkin.
  2. In a large bowl combine the 1 cup sugar, the oil, and the 1 teaspoon flavoring. Beat with an electric mixer on medium-high speed until well mixed. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and pumpkin mixture to beaten mixture, beating on low speed after each addition just until combined.
  3. Sprinkle pecans in the bottom of the prepared tube pan. Carefully pour batter evenly over pecans. Bake for 45 to 50 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack for 20 minutes. Invert pan and cake together. Remove pan. Cool cake on wire rack for at least 2 hours.
  4. Meanwhile, for glaze, in a small saucepan combine orange juice, the 2 tablespoons sugar, and the cornstarch; stir until cornstarch is completely dissolved. Cook and stir over medium-high heat until boiling; cook and stir for 1 minute more. Remove from heat. Stir in the 1/4 teaspoon flavoring. Cool completely.
  5. Just before serving, drizzle cooled glaze evenly over top of cooled cake. If desired, garnish with orange slices.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Pumpkin Coffee Break Cake)

  • Per serving:
  • 189 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 0 mg chol. ,
  • 164 mg sodium ,
  • 29 g carb. ,
  • 2 g fiber ,
  • 16 g sugar ,
  • 3 g pro.
rate this recipe!
add review

Reviews (0)


Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close