I like sweet pastry in the morning. If I could have a gingerbread latte and some coffee cake every day, I'd be a happy girl.
I was looking to make something for breakfast, but wanted something on the healthier side. I've always like Bisquick coffee cakes, so I adapted their recipe to be lower in fat and sugar, and higher in fiber. Here's how:
Pumpkin Coffee Cake
- 2 cups Bisquick
- 1 can pumpkin (not pumpkin pie)
- 1 can orange soda
- 1/3 cup Bisquick
- 1/2 teaspoon cinnamon
- 1/3 cup brown sugar
- 2 tablespoons butter, melted
- Roasted pumpkin seeds to garnish
Heat oven to 375. Grease 8 x 8 square pan. Stir all cake ingredients in medium bowl. Spread in pan.
Mix topping ingredients in a small bowl (except pumpkin seeds). Sprinkle topping of cake mixture. Top with roasted pumpkin seeds.
Bake 18-22 minutes, or til golden.
This coffee cake was amazingly moist and light. Not too sweet, but just about right. And, if you use sugar-free soda, quite low in calories. Not a bad way to start your day!