Wake up, pour your coffee and sink into this warm, nutty Pumpkin Seed Oil coffee cake.
One hour to prepare, but can be made the day ahead. Thoroughly grease a bundt pan and preheat oven to 350 degrees.
2 1/4 cup flour
1 Tbsp baking powder
1/2 cup water
2 cups plus 3/8 cups powdered sugar
1 tsp vanilla extract
1/2 cup pumpkin seed oil
Combine flour and baking powder in small bowl and set aside. In a large bowl of an electric mixer, mix egg yolks with water, 2 cups of powdered sugar and vanilla until combined. Add pumpkin seed oil. Mix in flour mixture until light and fluffy. In a separate bowl, beat egg whites and 3/8 cup powdered sugar until stiff peaks. Fold gently into batter. Pour into prepared bundt pan.
Bake at 350 for approximately 40 minutes. Remove from oven and cool completely. Invert on to a serving platter and dust with powdered sugar.