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Apricot-Ginger Glazed Pumpkin Snack Cake
This snack cake with pumpkin and spices is topped with an apricot-ginger glaze and sprinkled with toasted almonds.
Ingredients
Directions
Tips
Tips: Store cake in small individual airtight containers in the freezer. It's nice to have portion controlled dessert on hand.
Tips
Cake can be stored in the freezer for up to one month.
Tips
To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.
Nutrition Facts
Serving Size: 1 serving
Per Serving:
175 calories; protein 2.9g 6% DV; carbohydrates 31.6g 10% DV; exchange other carbs 2; dietary fiber 1g 4% DV; sugars 6.9g; fat 7.1g 11% DV; saturated fat 1.5g 7% DV; cholesterolmg; vitamin a iu 2408.9IU 48% DV; vitamin c 3.4mg 6% DV; folate 5.6mcg 1% DV; calcium 24.3mg 2% DV; iron 1.1mg 6% DV; magnesium 15.8mg 6% DV; potassium 83.7mg 2% DV; sodium 232.6mg 9% DV.
Exchanges:
1 Fruit, 1 Starch, 1 Fat
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