Ingredients
1 tsp butter or stick margarine
1/4 C regular oats
3 T brown sugar
3 T chopped pecans
3 T butter or stick margarine/softened
1/3 C granulated sugar
1/4 C packed brown sugar
1 lg egg
1 1/4 C flour
1 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 C canned pumpkin
1/2 C LF buttermilk
Preheat oven to 350º.. Melt 1 teaspoon butter in bottom of
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 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 350º 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.
Per Serving: 195 Calories; 6g Fat (29.0% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 22mg Cholesterol; 180mg Sodium.
