Pumpkin Oatmeal Ring Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
TOPPING
1/2 cup: Butter or margarine melted,
3/4 cup: Flour,
1/2 cup: Quick oats,
1/2 cup: Pumpkin seeds, shelled
1/4 cup: Sugar,
CAKE
3 cup: Flour,
2 tsp: Baking powder,
1 tsp: Baking soda,
1 tsp: Cinnamon,
1/4 tsp: Allspice,
1/8 tsp: Cloves,
2: Eggs,
16 ounce: Canned pumpkin,
1 cup: Brown sugar, packed
1/2 cup: Syrup maple, or maple flavor
1/4 cup: Salad oil,
1 cup: Quick oats,
Directions:
Mix topping ingredients until well blended. Set aside.
Preheat oven to 350~. Grease 10 inch Bundt pan. In a large bowl,
mix flour, nest 5 ingredients, and 1 teaspoon salt.
In a medium bowl, with fork or whisk, beat eggs, pumpkin, brown
sugar, syrup and oil until blended Stir pumpkin mixture and oats into
flour mixture just until flour is moistened. (Batter should be lumpy.)
Spoon batter into pan. Sprinkle topping evenly over batter. Bake
about 1 hour and 15 minutes or until toothpick inserted in center of
cake comes out clean.
If topping starts to brown too quickly, cover loosely with foil
during last 10 minutes of baking. Cool in pan on wire rack 10
minutes; remove from pan. Cool completely on rack.
Source from luhu.jp
Preheat oven to 350~. Grease 10 inch Bundt pan. In a large bowl,
mix flour, nest 5 ingredients, and 1 teaspoon salt.
In a medium bowl, with fork or whisk, beat eggs, pumpkin, brown
sugar, syrup and oil until blended Stir pumpkin mixture and oats into
flour mixture just until flour is moistened. (Batter should be lumpy.)
Spoon batter into pan. Sprinkle topping evenly over batter. Bake
about 1 hour and 15 minutes or until toothpick inserted in center of
cake comes out clean.
If topping starts to brown too quickly, cover loosely with foil
during last 10 minutes of baking. Cool in pan on wire rack 10
minutes; remove from pan. Cool completely on rack.
Source from luhu.jp