Pumpkin Pie Coffee Cake ~ Heart Healthy

2 tablespoons olive oil, divided use
1 1/4 cups low fat buttermilk
1 cup wheat bran cereal buds
1 cup canned solid pack pumpkin
1 1/2 teaspoons vanilla
1/4 cup egg substitute
1 cup flour
1/2 cup sugar
1/2 cup finely chopped pecans
2 teaspoons baking powder
2 teaspoons ground cinnamon 
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground allspice (optional)

Topping
1/4 cup confectioners' sugar

Preheat the oven to 400 F. Coat a 9-inch round cake pan with 1 teaspoon oil. In a large bowl, stir together the remaining 1 tablespoon puls 2 teaspoons oil, 1 1/4 cups buttermilk, cereal, pumpkin, and vanilla. Let stand for 15 minutes so the cereal softens. Stir in the egg substitute.

Meanwhile in a medium bowl stir together the remaining cake ingredients. Add the bran mixture, stirring just to moisten and blend in the dry ingredients. Spoon into the cake pan, smoothing the top.

Bake for 30 minutes or until a cake tester or wooden toothpick inserted in the center comes out clean. Transfer to a cooling rack and let cool completely about 1 hour. Turn out onto plate. Sprinkle with confectioners' sugar. Cut into 12 wedges.