Do you need even more reasons to eat winter squash? How about a yummy cake!?
Here is a recipe from the American Instititue for Cancer Research (AICR), a great organization that focuses on the evidence and studying of nutrition and cancer. It’s a very reliable source of information!
I made this cake over the weekend to celebrate my daughter’s birthday. I enjoyed some for breakfast this morning as well!
Pumpkin Bundt Cake
Pumpkin Bundt Cake
Pumpkin Bundt Cake: Makes 12 servings
- Canola oil cooking spray
- 1 cup whole-wheat pastry flour
- 1 cup unbleached all-purpose flour
- 1½ tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1/4 tsp. freshly ground nutmeg
- 1/4 tsp. salt
- 1 large egg
- 1 large egg white
- 3/4 cup brown sugar (firmly packed)
- 1 cup low-fat buttermilk
- 1/2 cup reduced-fat sour cream
- 1 cup canned unsweetened pumpkin purée
- Confectioners' sugar (optional, for decoration)
- Preheat oven to 350 degrees F.
- Coat 8-cup bundt cake or tube pan liberally with canola oil cooking spray.
- In large mixing bowl, combine the two flours, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Make a well in center and set aside.
- In another bowl, whisk egg and white to combine.
- Add sugar and whisk until dissolved.
- Add buttermilk, sour cream and pumpkin, whisking to combine all wet ingredients.
- Pour wet ingredients into center of bowl of dry ingredients and, using flexible spatula, mix until they are just combined and still slightly lumpy.
- Scoop batter into prepared baking pan.
- Bake cake in center of oven for 70-75 minutes, until surface is browned and straw inserted into center comes out clean and nearly dry. Do not worry about cracks on the surface.
- Set baked cake on wire rack and cool for 5 minutes. Run thin knife around center post and inside edge of pan. Set plate over pan and, holding in place, invert so cake drops onto plate. Cool completely.
- If desired, sprinkle cake lightly with confectioners’ sugar before serving.
Per serving: 170 calories, 2.5 g total fat (1 g saturated fat), 33 g carbohydrate, 5 g protein, 2 g dietary fiber, 210 mg sodium.
It is really tasty, but if that isn’t reason enough, here are some reasons why it so good for you!
Why Is This Recipe So Good For You?
Image via Wikipedia
Direct from their website article is the following information on Pumpkin:
“Pumpkin purée is loaded with beta-carotene – a cancer-fighting phytochemical
and antioxidant. You can find cans of pumpkin purée in the baking
section of most grocery stores.
Beyond baked goods, puréed pumpkin can
be blended with reduced-sodium, low-fat broth for a pumpkin soup or with
sautéed onions in a filling for pasta shells or tortillas. You can even
stir a spoonful or two into low-fat vanilla yogurt for a healthy
breakfast or dessert.
Spices like cinnamon, ginger, cloves and nutmeg make pumpkin a
delicious treat while they add their own phytochemical benefits. And,
for this recipe, low-fat buttermilk is called for, but you can simply
put a tablespoon of lemon juice or white vinegar in a 1-cup measuring
cup and fill it up with regular low-fat milk instead.
FYI, bundt cake pans are ring-shaped and date back to a favorite
European type of cake. Some pans are molded with attractive designs that
give the cake a festive look when it is turned out onto a plate and
dusted with powdered sugar.”
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