PUMPKIN OAT CAKE
Pumpkin, oats, raisins, nuts....can you say "Autumn in a Pan"? recipe for a bundt cake (you can replace 1/2 the oil with applesauce to reduce fat)
Provided by princess buttercup
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- Grease a 12 cup fluted tube pan.
- In a medium bowl, stir together flour, baking powder, baking soda, salt, and spices.
- In a large bowl, mix eggs, sugar, oil, milk and pumpkin until blended, using an electric mixer.
- At low speed, blend flour mixture until smooth, and then add oats.
- Fold in any nuts or fruits last.
- bake until a cake tester inserted in the center comes out clean appx.
- 60 minutes.
- Icing: In a small saucepan, melt butter until lightly brown, gradually add sugar, and 4 to 6 tablespoons milk until smooth.
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Alexandra Ramos
[email protected]I followed the recipe exactly and the cake turned out dry and crumbly. I'm not sure what went wrong.
Ram Prasad Awasthi
[email protected]This cake was a bit too sweet for my taste, but it was still good. I think I would use less sugar next time.
ADAM Glal
[email protected]I made this cake for Thanksgiving and it was a hit! Everyone loved it. The cake was moist and flavorful, and the frosting was the perfect finishing touch.
Tshephang Motsholopi
[email protected]This cake was easy to make and turned out great! I used gluten-free oat flour and it worked perfectly. The cake was moist and flavorful, and the frosting was delicious.
Rigel NINE
[email protected]This pumpkin oat cake was a delightful surprise! I've made many pumpkin cakes before, but this one had a unique flavor and texture that I really enjoyed. The oat flour added a nice nutty flavor and made the cake very moist. I also loved the cream che