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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!
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)
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.
Makes 10 servings.
Nutrition Per Serving:
Saturated Fat 2g
Mono Fat 1g
Poly Fat 0g
Trans Fatty Acid 0g
Dietary Fiber 2g
Total Sugars 13g