Low Fat Pumpkin Bundt Cake Recipe
Ingredients
Pumpkin Bundt Cake is a delicious and healthy way to satisfy a sweet tooth. It is made with simple ingredients, and it can easily be made low fat. Here is what you will need to make this cake: 2 cups of all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon of salt, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground cloves, 1/4 teaspoon of ground ginger, 1/2 cup of unsweetened applesauce, 1/4 cup of vegetable oil, 1 cup of light brown sugar, 1 cup of granulated sugar, 2 teaspoons of pure vanilla extract, 3 large eggs, 1 can (15 ounces) of pumpkin puree, and 1/2 cup of low-fat milk.
Instructions
Preheat the oven to 350 degrees F. Grease a 12-cup Bundt pan with cooking spray. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside. In the bowl of a stand mixer, beat the applesauce, oil, sugars, and vanilla together until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the pumpkin puree until combined. With the mixer on low, add the flour mixture in three additions, alternating with the milk in two additions. Beat until just combined. Pour the batter into the prepared Bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Nutrition
This Low Fat Pumpkin Bundt Cake is a delicious and healthy treat. One serving contains 232 calories, 8g of fat, 39g of carbohydrates, and 2g of protein. This cake is also a good source of fiber, which helps keep you full and helps you to control your blood sugar levels. It is also low in saturated fat and cholesterol, making it a healthier choice than many other desserts. Enjoy this cake as a special treat or as an occasional snack.
Serving Suggestions
This Low Fat Pumpkin Bundt Cake is delicious served as is. For a decadent treat, top it with a dollop of low-fat whipped cream or a sprinkle of powdered sugar. You could also dress it up with a drizzle of caramel sauce, a scoop of ice cream, or a scoop of yogurt. This cake is also delicious served with fresh fruit or a low-fat fruit compote. Enjoy!
Storage
This Low Fat Pumpkin Bundt Cake can be stored in an airtight container at room temperature for up to three days. It can also be frozen for up to three months. To freeze, wrap the cake tightly in plastic wrap, then place in a resealable plastic bag. Thaw the cake in the refrigerator overnight before serving.
Tips and Tricks
For an extra burst of flavor, try adding a teaspoon of orange zest to the batter. You could also add 1/2 cup of chopped walnuts or pecans for a crunchy texture. If you want to make this cake even healthier, try replacing the vegetable oil with melted coconut oil or olive oil. You could also replace the white sugar with coconut sugar or honey. For a chocolate twist, add 1/2 cup of cocoa powder to the dry ingredients.
Conclusion
This Low Fat Pumpkin Bundt Cake is a delicious and healthy way to satisfy a sweet tooth. It is made with simple ingredients, and it is low in fat and calories. This cake is perfect for a special treat or an occasional snack. Enjoy!
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