Pumpkin Coffee Break Cake

Categories: Breakfast, Cake, Pumpkin

Ingredients

• 1 cup all-purpose
• 1 cup white whole wheat flour
• 2 1/2 tsp baking powder
• 2 tsp pumpkin pie spice
• 1 tsp finely shredded orange peel
• 1 tsp water
• 3/4 cup canned pumpkin
• 1 cup sugar*
• 1/4 tsp canola oil
• 1 tsp vanilla-butter-nut flavoring or 2 tsp vanilla
• 4 egg whites or 1/2 cup refrigerated or frozen egg product, thawed
• 3/4 cup chopped pecans, toasted
• 1/2 cup orange juice
• 2 Tbs sugar*
• 1 1/2 tsp cornstarch
• 1/4 tsp vanilla-butter-nut flavoring or 2 tsp vanilla
• Orange slices (optional)

Directions

1. For cake, preheat oven to 325°F. Generously coat a 10-inch non-stick fluted tube pan with non-stick cooking spray; set aside. In a medium bowl combine flours, baking powder, pumpkin pie spice, orange peel, and 1/2 tsp 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 tsp 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 pan. Carefully pour batter evenly over pecans. Bake 45-50 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in the pan on a wire rack 20 minutes, Invert cake and pan together. Remove pan. Cool cake on wire rack at least 2 hours.

4. Meanwhile for glaze, in a small saucepan combine orange juice, the 2 Tbs 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 tsp flavoring. Cool completely.

5. Just before serving drizzle cooled glaze over the cooled cake. If desired, garnish with orange slices.

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