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Cranberry Pumpkin Coffee Cake

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Smart Balance

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After your big Thanksgiving dinner, try this fruity coffee cake for dessert. Had too much pie? It’ll go great for breakfast on Black Friday!

This recipe is part of our Thanksgiving Recipe Showcase.

Recipe Ingredients

1-1/2 cups all-purpose flour
1 tbsp baking powder
1/2 cup sugar
1 tbsp vanilla extract
1/4 cup (1/2 stick) melted Smart Balance® Blended Butter Sticks, melted
1/4 cup Smart Balance® Low Fat Milk and Omega-3s
2 large Eggs, whites only
1/2 cup unsweetened apple sauce
1 cup pure canned pumpkin
1/2 cup cranberries
Smart Balance® Non-Stick Cooking Spray - Butter Flavor
powdered sugar for dusting (optional)

Recipe Steps

Preheat oven to 350°.

Combine all ingredients except for cranberries in a large mixing bowl and mix with a hand mixer until smooth.

Fold in the cranberries.

Spray a Bundt pan with non-stick spray. Pour batter into the Bundt pan and bake for 30 to 40 minutes (until toothpick comes out clean).

Let the cake cool before removing from the Bundt pan; cut into slices and top with powdered sugar, if desired.

Nutrition Facts

Makes 10 servings.

 

Nutrition Per Serving:
Calories 173
Protein 3g
Carbohydrates 29g
Fat 5g
Saturated Fat 2g
Mono Fat 1g
Poly Fat 0g
Trans Fatty Acid 0g
Cholesterol 6mg
Sodium 177mg
Dietary Fiber 2g
Total Sugars 13g