Two weekends ago DFW was hit with a winter storm that left the roads covered in ice. My school district canceled classes that Friday and Monday, so I found myself with an unexpected four-day weekend at home. In the past, I probably would have spent most of that time reading, but my inner chef is calling loud and clear these days. As a result, I fiddled the hours away each day in the kitchen. On that Saturday morning, I tried out the Hungry Girl’s Pumpkin Streusel Coffee Cake for breakfast. A well-documented fan of pumpkin, I was eager to try this light –and pumpkiny — version of coffee cake.
For the white sugar, I followed the Hungry Girl’s alternative suggestion, which calls for Splenda No Calorie Sweetener (granulated) instead of regular sugar. Using Splenda lowers the PointsPlus value of each serving from 4 to 3. While I enjoy the PointsPlus benefit of Splenda, I remain conflicted about baking with and consuming it. I am attempting to eat more natural, less processed foods, so the use of Splenda is in direct contrast with that goal. Yet six years of WeightWatchers habits are hard to break, and I want to maintain my current waistline. The final outcome of the sugar vs. Splenda war remains, therefore, TBD.
I removed the coffee cake 35 minutes after I placed it in the oven, and it passed the toothpick test. I did not feel the need to bake it any longer, even though the recipe calls for a 45-minute baking time. The breakfast treat made my house smell like fall as it cooked and cooled; it created the perfect blend of cinnamon and spice in the air. When it was finally time to try a piece, I was pleased at the taste and texture. The crumb topping is a definite plus; it added a pleasant crunch to the sweet and moist cake underneath. John and I both granted it 3 stars.
Pumpkin Streusel Coffee Cake
¼ cup Fiber One Original bran cereal
3 TB old-fashioned oats
3 TB brown sugar (not packed)
2 TB granulated white sugar (or Splenda No Calorie Sweetener, granulated)
½ tsp cinnamon
2 TB light whipped butter or light buttery spread
1 cup whole-wheat flour (I used whole-wheat pastry flour)
½ cup granulated white sugar (or Splenda No Calorie Sweetener, granulated)
¼ cup all-purpose flour
1 tsp baking powder
¾ tsp cinnamon
½ tsp baking soda
¼ tsp pumpkin pie spice
¼ tsp salt
¾ cup canned pure pumpkin
½ cup fat-free liquid egg substitute
½ cup club soda
1/3 cup low-fat buttermilk
1 tsp vanilla extract
1. Preheat oven to 350°F. Spray an 8″ X 8″ baking pan with nonstick spray.
2. To make the crumb topping, place cereal in a sealable plastic bag. Seal bag, and finely crush cereal with a meat mallet or other heavy utensil. Transfer crumbs to a medium bowl. Add all other topping ingredients to the bowl except butter, and mix well. Add butter, and mash and stir until uniform.
3. To make the cake, in a large bowl, combine whole-wheat flour, sugar, all-purpose flour, baking powder, cinnamon, baking soda, pumpkin pie spice, and salt. Whisk thoroughly.
4. In a medium-large bowl, combine pumpkin, egg substitute, club soda, buttermilk, and vanilla extract. Whisk until uniform. Add mixture to the large bowl, and whisk until uniform.
5. Pour cake batter into the baking pan. Sprinkle with crumb topping.
6. Bake until a toothpick inserted into the center comes out clean, about 45 minutes.
7. Let cool for 30 minutes. Slice into squares, and eat!
Yield: 9 servings. Per serving, 4 PointsPlus (or 3 PointsPlus when using Splenda in place of granulated white sugar).