Pumpkin-cranberry cake

Yield: 12 servings

Measure 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

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.

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