Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2
Cynthia Nicholson LaGrone
Recipe by Cooking Light January 1999

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Recipe Summary

Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Melt 1 teaspoon butter in bottom of a 9-inch round cake pan. Combine oats, 3 tablespoons brown sugar, and pecans. Sprinkle oat mixture over bottom of pan, and set aside.

  • Beat 3 tablespoons butter, granulated sugar, and 1/4 cup brown sugar at medium speed of a mixer until mixture is well-blended (about 4 minutes). Add the egg, and beat well. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, pumpkin-pie spice, and baking soda. Add the flour mixture to the butter mixture alternately with the pumpkin and buttermilk, beginning and ending with the flour mixture.

  • Spoon batter evenly over oat mixture. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes, and invert cake onto a serving plate. Serve warm or at room temperature.

Nutrition Facts

236 calories; calories from fat 30%; fat 7.9g; saturated fat 1.4g; mono fat 3.6g; poly fat 2.2g; protein 4.2g; carbohydrates 37.8g; fiber 1.6g; cholesterol 41mg; iron 1.7mg; sodium 217mg; calcium 77mg.
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