Cinnamon - Pumpkin Seed Coffee Cake

Ingredients:

• All purpose flour (sifted) - 200g
• Margarine - 120 g
• Granulated sugar - 140 g
• Low fat yoghurt - 160 ml
• Eggs - 2
• Baking powder - 3/4 Tea spoon
• Baking soda - 1/2 Tea spoon
• Orange zest (peel) - 1 Tea spoon
• Vanilla extract - 1 Tea spoon
• Salt - pinch

Topping

• Cinnamon powder - 1 Tea spoon
• Roasted Pumpkin seeds - 60 g
• Brown sugar - 40 g

Method:

• Pre heat oven at 350 degree F. In a mixing bowl beat sugar with margarine, add eggs and beat until fluffy.
• Add sifted all purpose flower, baking powder, baking soda, yoghurt, orange peel, vanilla extract and salt and mix them well.
• Prepare topping mixture by combining chopped pumpkin seeds, brown sugar and cinnamon powder.
• In a non-stick baking pan pour half of the cake batter, sprinkle half of the topping mixture in the edge, then spread the remaining cake batter over topping. Sprinkle the remaining topping all over cake batter.
• Bake for about 35-40 minutes.

Note:

• Normally, while cooking pumpkins we discard the seeds , but pumpkin seeds have good nutritional property. Here I have used those seeds in cake. After removing seeds from pumpkin, wash them with water, pat dry with paper towel, leave it to overnight, roast in a pan or bake for abour 8 - 10 mins at 350 degree F. You will get crispy pumpkin seeds with excellent aroma.
• Further, here in this cake I have used Orange peel for tangy orange flavour.