New World Pumpkin Cake
Elizabeth Huffman
ingredients
- 2 cups flour
- 1 cup rolled oats
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon ginger
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup margarine
- 1 1/4 cups sugar
- 2 eggs
- 1 1/2 cup fresh roasted pumpkin or canned
- 1/2 cup yogurt
- optional: 1/2 cup chopped pecans
- Topping:
- 1/2 cup wholemeal flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/4 cup non-hydrogenated margarine, melted
- (Mix in a bowl until crumbly. Set aside)
directions
- 1
Preheat oven to 350 F
- 2
1. Combine dry ingredients, including pecans in a medium-sized bowl. Set aside. In a large bowl beat the margarine and sugar. Add eggs and pumpkin. Add the dry ingredients, then fold in yogurt.
- 3
2. Pour into a square baking pan. Spread topping evenly over mixture.
- 4
3. Bake for 1 hour until a toothpick comes out clean when inserted.
Source: Elizabeth Huffman
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