Pumpkin-Pecan Coffee Cake

Source: Cooking Light, January 1999

1 teaspoon butter or stick margarine
1/4 cup regular oats
3 tablespoons brown sugar
3 tablespoons chopped pecans
3 tablespoons butter or stick margarine, softened
1/3 cup granulated sugar
1/4 cup packed brown sugar
1 large egg1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin-pie spice
1/2 teaspoon baking soda
1/2 cup canned pumpkin
1/2 cup low-fat buttermilk

Preheat oven to 350°.

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.

Yield: 8 servings (serving size: 1 wedge)

NUTRITION PER SERVING: CALORIES 236(30% from fat); FAT 7.9g (sat 1.4g,mono 3.6g,poly 2.2g); PROTEIN 4.2g; CHOLESTEROL 41mg; CALCIUM 77mg; SODIUM 217mg; FIBER 1.6g; IRON 1.7mg; CARBOHYDRATE 37.8g