"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Tuesday, November 12, 2013

pumpkin oatmeal bundt

Fall has finally arrived. Not a huge fan of pumpkin pie, this cake is the first of three recipes that use the filling in different (and delicious) ways.

Yield: One bundt cake
140 calories per slice, if cut into 12 slices
Active time: 5 minutes
Total time: 45 minutes

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup brown sugar
1 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon all-spice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
1¼ cups pure pumpkin puree
1/2 cup rice milk
2 eggs
1/4 cup agave nectar
3/4 cup oats

1. Preheat oven to 375 degrees and line your bundt pan with parchment paper.

2. In a large bowl,  combine all the ingredients and stir until well blended.

3. Scoop the batter into the bundt pan. (You'll want to me sure to trim the ends of the parchment paper before putting the pan in the oven.)

4. Bake until a toothpick inserted into the center of the bundt comes out clean, about 40 minutes, turning the bundt pan 180 degrees after about 20 minutes.

5. Turn the bundt out onto a wire rack, slowly peeling back the parchment paper, to cool. See "roasted nectarine greek yogurt chocolate cake" for tips on turning out the bundt.

Original recipe found here.

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