Dessert

Pumpkin-Cranberry Gluten-Free Coffee Cake is for Dessert.

Pumpkin-Cranberry Gluten-Free Coffee Cake takes 15 minutes to prepare.

Pumpkin-Cranberry Gluten-Free Coffee Cake takes 45 minutes to cook.

Pumpkin-Cranberry Gluten-Free Coffee Cake makes 16 servings.

The ingredients for Pumpkin-Cranberry Gluten-Free Coffee Cake are:

1/2 cup potato starch
1/2 tapioca flour
1/2 white rice flour
1/2 brown rice flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 egg
2 tablespoons extra virgin olive oil
1 cup pumpkin puree
1/2 banana
1/2 cup honey
1 can Grown Right Organic Whole Berry Cranberry Sauce

STREUSEL:
1 cup oats
2 tablespoons white rice flour
1/4 cup brown sugar
2 tablespoons extra virgin olive oil
2 tablespoons Torani sugar-free orange syrup

Here is how you make Pumpkin-Cranberry Gluten-Free Coffee Cake:

Preheat oven to 350 degrees. Lightly butter a 9x13-inch baking dish.Mix the potato starch, tapioca flour, rice flours, baking powder, baking soda and salt in a large bowl. Puree the egg, oil, pumpking, banana and honey -- either using a hand-held blender or a stand blender. Combine the puree with the flour mix and spread out in the prepared pan. Cover with the cranberry sauce. Mix the streusel ingredients and sprinkle over the cranberry sauce. Bake for 45 minutes, until lightly browned on top. Number of Servings: 16Recipe submitted by SparkPeople user KATZASTAR.

The nutritional information for Pumpkin-Cranberry Gluten-Free Coffee Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 213.5

• Total Fat: 4.6 g
• Cholesterol: 15.5 mg
• Sodium: 106.6 mg
• Total Carbs: 42.7 g
• Dietary Fiber: 2.2 g
• Protein: 2.6 g

The dietary needs meet for Pumpkin-Cranberry Gluten-Free Coffee Cake is Gluten Free