You can vary the flavors by substituting dried apricots and almonds.
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon butter, cut into small pieces and softened
2 tablespoons chopped pistachios
1/4 cup (2 ounces) block-style 1/3-less-fat cream cheese, softened
2 tablespoons orange marmalade
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup granulated sugar
1/4 cup butter, softened
2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 large egg
3/4 cup fat-free plain yogurt
3 tablespoons golden raisins
How to Make It
Preheat oven to 350°.
To prepare crumbs, combine 2 tablespoons flour and brown sugar in a medium bowl; cut in 1 tablespoon butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pistachios.
To prepare cake, combine the cream cheese and orange marmalade in a small bowl; set aside. Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife. Combine 1 1/4 cups flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk. Combine granulated sugar and next 4 ingredients (granulated sugar through egg) in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture and yogurt alternately to egg mixture, beginning and ending with flour mixture. Stir in raisins.
Pour batter into a 9-inch round cake pan coated with cooking spray; spread evenly. Spread cream cheese mixture over batter. Sprinkle crumbs over cream cheese mixture.
Bake at 350° for 50 minutes or until cake is golden brown and starts to pull away from sides of pan. Cool in pan 10 minutes on a wire rack; remove from pan. Serve cake warm or at room temperature.