Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----TOPPING-----
1/2 c Butter or margarine
-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 t Baking soda
1 t Cinnamon
1/4 ts Allspice
1/8 ts Cloves
2 Eggs
16 oz Canned pumpkin
1 c Brown sugar, packed
1/2 c Syrup
-maple, or maple flavor
1/4 c Salad oil
1 c Quick oats
Mix topping ingredients until well blended. Set
aside.
Preheat oven to 350 . Grease 10 inch Bundt pan. In
a large bowl, mix flour, nest 5 ingredients, and 1
teaspoon 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.
