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Pumpkin Coffee Cake Recipe, Kim's
number of servings: 16

Get ready for the holidays. This mouthwatering pumpkin streusel coffee cake will be the hit with family and friends.

2 cups cake flour
1 tsp baking powder
1 tsp baking soda
¼ cup Brummel & Brown Spread
⅔ cup Whey Low Granular Sugar
1 tsp vanilla extract
¾ cup egg substitute
1 cup fat free sour cream
¾ cup Fiber One Cereal, ground
(measure before grinding)

15 oz canned pumpkin
¼ cup egg substitute
⅓ cup Whey Low Granular Sugar
1 tsp pumpkin pie spice
1 tsp cinnamon

1¼ cup Whey Low Gold (brown sugar)
¼ cup Brummel & Brown Spread
1 tsp cinnamon
Special Holiday Recipes
Cakes, Frostings & Cheesecakes
Dietary Restrictions : Kosher, Low Sodium, Vegetarian


In a medium bowl combine flour, ground Fiber One Cereal, baking powder and soda. Cream margarine, Whey Low Granular Sugar and vanilla with mixer. Add egg substitute and beat well. Slowly add the flour mixture, alternating with the sour cream. Mix until creamy.


In a separate bowl mix pumpkin, egg substitute, Whey Low Granular Sugar, cinnamon, and pumpkin pie spice, mixing well.


In another mixing bowl, blend Whey Low Brown Sugar, margarine, and cinnamon.

Layering the cake, pour the streusel topping in the bottom of the bundt pan. Pour half the cake batter over that streusel. Carefully smooth out the filling. Pour the rest of the batter over the filling. Bake at 350º for 45 minutes.

Rating :

nutrition facts
serving size: 1/16th of the cake
number of servings: 16

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