* Exported from MasterCook *

Pumpkin Oatmeal Ring

Serving Size : 16 Preparation Time :0:00
Categories : Coffeecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Topping:
1/2 c Butter -- melted
3/4 c Flour
1/2 c Quick oats
1/2 c Pumpkin seeds -- shelled
1/4 c Sugar
Cake:
3 c Flour
2 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1/4 ts Allspice
1/8 ts Cloves
2 Eggs
16 oz Canned pumpkin
1 c Brown sugar -- packed
1/2 c Maple syrup
1/4 c Salad oil
1 c Quick oats

Mix topping ingredients until well blended. Set aside.

Preheat oven to 350?F. Grease 10" Bundt pan. In a large bowl, mix
flour, next 5 ingredients, and 1 ts salt.

In a medium bowl, with fork or whisk, beat eggs, pumpkin, brown
sugar, syrup, and oil until blended. Stir pumpkin mixture and oats
into flour mixture just until flour is moistened. Batter should be
lumpy.

Spoon batter into pan. Sprinkle topping evenly over batter. Bake
about 1 hour and 15 minutes or until toothpick inserted in center
of cake comes out clean.

If topping starts to brown too quickly, cover loosely with foil
during last 10 minutes of baking. Cool in pan on wire rack
10 minutes; remove from pan. Cool completely on rack.


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Greetings, Ben Collver

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