Pumpkin Cream Coffee Cake

by

Weight Watchers Pumpkin Cream Coffee Cake is a homey fall-flavored snack, made lighter to suit your healthy life. The combination of pumpkin, cinnamon, and a layer of cream in every bite makes this recipe warm and nice. The result is soft, moist layers of cake and crumbly cinnamon toppings. It is salty enough to be sweet and not too excessive. If you do not wish to have extra cake or are only baking to feed a small number of individuals, Weight Watchers Small Batch Pumpkin Cream Coffee Cake is ideal. You may go simple with it for breakfast, lunch, and dessert in the afternoon. It freezes easily, tastes delicious when hot or cold, and may also be frozen to be served later.

STATS

  • Course: Dessert / Breakfast
  • Cuisine: American
  • Diet: Weight Watchers-Friendly, Low-Fat
  • Method: Baked
  • Serving Size: 1 squarePrep Time: 10 minutes
  • Cool Time: 10 minutes
  • Difficulty: Easy
  • Total Time: 50 minutes
  • Yield: 4 squaresCook Time: 30 minutes

EQUIPMENT

  • Mixing bowl
  • Cooling rack
  • Measuring cups & spoons
  • Nonstick spray parchment paper, Whisk, Rubber spatula
  • Small loaf pan (8×4 inch)/6-inch round pan/oven

INGREDIENTS:

  • Cake batter needs half a cup of canned pumpkin puree.
  • One huge egg
  • Three tablespoons of applesauce without sugar
  • 1/4 cup Greek yogurt, plain, nonfat
  • One quarter cup of brown sugar substitute (such as Swerve or Lakanto)
  • Half a teaspoon of cinnamon
  • 1/2 a teaspoon of vanilla extract
  • One-fourth of a teaspoon of nutmeg
  • Half a teaspoon of baking soda
  • 1/8 tsp salt
  • Half a cup of white whole wheat flour

Cream Swirl:

  • 2 tablespoons of melted light cream cheese
  • One spoonful of Greek yogurt, plain and fat-free
  • One spoonful of sugar substitute powder
  • 1/4 tsp of vanilla essence
  • Break down Top:
  • One spoonful of whole wheat white flour
  • One tablespoon of brown sugar replacement
  • One-fourth of a teaspoon of cinnamon
  • One teaspoon of margarine / light butter

INGREDIENT NOTES

Pumpkin:

  • Make use of genuine canned pumpkin. Stay away from pumpkin pie mix, which is pumpkin with sugar & spices.

Yogurt:

  • Protein & moisture are provided by nonfat Greek yogurt. It also has poor points.

Flour:

  • White whole wheat flour contains more fiber & still makes the cake soft. Sugar

Substitutes:

  • Substitute with a brown sugar alternative that is free of sugar to have fewer SmartPoints.

Cream Cheese:

  • Use low-fat cream cheese to have a creamy layer, but less on the fat side.

Butter:

  • The crumble should include light butter. It provides depth with fewer details.

INSTRUCTIONS:

  1. Turn the oven on to 350°F (175°C).
  2. Grease the baking pan lightly or use parchment paper instead.
  3. Combine the pumpkin, eggs, applesauce, Greek yogurt, brown sugar replacement, and vanilla in a bowl & mix to combine.
  4. Add baking soda, salt, nutmeg, & cinnamon. Stir well.
  5. Add flour & stir till barely incorporated.
  6. Avoid overmixing.
  7. Combine the yogurt, cream cheese, powdered sugar replacement, & vanilla in another dish.
  8. Mix till it’s smooth.
  9. Combine the crumble ingredients (flour, cinnamon, butter, & brown sugar replacement) in a separate small bowl.
  10. Blend with a fork till powdery.
  11. Fill the prepared pan with half of the cake batter. Gently cover the batter with the cream mixture.
  12. Smooth the remaining batter over the top gently.
  13. Sprinkle the crumble over it evenly.
  14. Bake for thirty minutes, or till a toothpick inserted into the center comes out clean.
  15. Before slicing, allow it to cool on a rack for ten minutes.

TIPS:

  • The swirl will not have lumps when normal room temperature cream cheese is used.
  • The recipe could be doubled, & an 8×8 pan used.
  • Wait before cutting so that the cake is cool before cutting it into neater pieces.

STORAGE INFORMATION:

FRIDGE:

  • Store any remaining cake for no more than four days in a sealed airtight container. Both cold and warm, it tastes fantastic.

FREEZER:

  • Tightly wrap each slice in plastic & store it in the freezer for at least a month. Gently defrost in the oven or freezer.

FAQS:

Is using almond flour in its place acceptable?

  • No, because when using almond flour, it becomes too soft and will not rise correctly. Using wheat-based flour of a certain structure, stay with it.

Is it sweet enough to have no real sugar?

  • Yes. Sweeteners in brown sugar forms, such as brown sugar, are calorie and point-free sweeteners.

Can we make it non-dairy?

  • Yes. Instead, use a yogurt made of plants & a cream cheese alternative.

What is the serving count?

  • Four quarter pieces. It is ideal for small families/portion control.

NUTRITION:

1g of saturated fat
4g of fat
21g of carbohydrates
Calories: 145
Sugar: 5g (mostly from substitutes)
Fiber: 2g
Protein: 5g
Sodium: 160mg
The Weight Watchers Small Batch Pumpkin Cream Coffee Cake is estimated to have three (3) Smart Points per serving.