Thanksgiving

Oatmeal - Almond Pumpkin Cake with Cranberries is for Dessert.

Oatmeal - Almond Pumpkin Cake with Cranberries takes 30 minutes to prepare.

Oatmeal - Almond Pumpkin Cake with Cranberries takes 40 minutes to cook.

Oatmeal - Almond Pumpkin Cake with Cranberries makes 12 servings.

The ingredients for Oatmeal - Almond Pumpkin Cake with Cranberries are:

1/2 cup shortening (or butter)
1/2 cup sugar
1/2 cup brown sugar
1 cup canned pumpkin puree
1 tsp vanilla
2 eggs
1 cup whole wheat flour
3/4 cup white flour
1/2 tbsp baking powder
pinch salt
1 tbsp pumpkin pie spice
1/2 cup rolled oats
2/3 cup whole toasted almonds, ground finely
1/2 cup non-fat Greek yogurt
1 cup cranberries, chopped

Here is how you make Oatmeal - Almond Pumpkin Cake with Cranberries:

Preheat oven to 350F and lightly grease a 9" springform pan.In a bowl, beat together shortening and sugars until fluffy.Add pumpkin, vanilla and eggs, beating well.Whisk together flours, baking powder, salt, pie spice, oats and almonds in a separate bowl.Add half the dry mixture, blending well, followed by the yogurt.Beat in the yogurt until well incorporated and add remaining flour mixture.Mix until moistened, then fold in the chopped cranberries.Bake 40 minutes. Cool in the pan at least 2 hours before unmoulding onto a rack.Serving Size: 1 cake, 12 slices or 12 cupcakesNumber of Servings: 12Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Oatmeal - Almond Pumpkin Cake with Cranberries is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 292.0

• Total Fat: 13.5 g
• Cholesterol: 31.0 mg
• Sodium: 56.2 mg
• Total Carbs: 40.8 g
• Dietary Fiber: 3.7 g
• Protein: 7.0 g

The dietary needs meet for Oatmeal - Almond Pumpkin Cake with Cranberries is Vegetarian