Pumpkin-cranberry cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped walnuts |
| 3 | tablespoons | Brown sugar |
| 1½ | tablespoon | Toasted wheat germ |
| ¼ | teaspoon | Pumpkin-pie spice |
| 1 | cup | All-purpose flour |
| ½ | cup | Whole-wheat flour |
| ½ | cup | Toasted wheat germ |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Pumpkin-pie spice |
| ¾ | teaspoon | Salt |
| ¼ | teaspoon | Baking soda |
| 1 | cup | Plain fat-free yogurt |
| ¾ | cup | Canned pumpkin |
| ½ | cup | Packed brown sugar |
| 2 | tablespoons | Vegetable oil |
| 1 | large | Egg |
| ½ | cup | Sweetened dried cranberries -such as craisins |
| 1 | teaspoon | Grated orange rind |
| Cooking spray | ||
Directions
1. Preheat oven to 350°F.
2. Combine first 4 ingredients in a small bowl; stir with fork. Set aside.
3. Lightly spoon flours into dry measuring cups; level with a knife.
Combine flours and the next 5 ingredients (flours through baking soda) in a medium bowl; make a well in center of mixture. Combine yogurt, pumpkin, ½ cup brown sugar, oil, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Fold in cranberries and orange rind.
Spoon batter into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly. Sprinkle with walnut mixture. Bake at 350°F for 25 minutes. Cool on a wire rack.
Yield: 12 servings.
Calories 210 (28% from fat); fat 6.6g (sat 0.9g, mono 1.6g, poly 3.6g); protein 6.2g; carbohydrate 33.5g; fiber 3g; cholesterol 19mg; iron 2mg; sodium 199mg; calcium 112mg.
Notes: If you're using a glass baking dish, lower the oven temperature to 325°F.
Recipe by: Cooking Light Magazine, April 1998 Posted to EAT-LF Digest by aml@... on Oct 18, 1999, converted by MM_Buster v2.0l.