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Orange Yogurt Cake with Golden Raisins and Pistachios

Yield 12 servings (serving size: 1 wedge)
You can vary the flavors by substituting dried apricots and almonds.

Ingredients

  • Crumbs:
  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 1 tablespoon butter, cut into small pieces and softened
  • 2 tablespoons chopped pistachios
  • Cake:
  • 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
  • Cooking spray

Nutrition Information

  • calories 195
  • caloriesfromfat 28 %
  • fat 6 g
  • satfat 3.2 g
  • monofat 1.9 g
  • polyfat 0.5 g
  • protein 4 g
  • carbohydrate 31.8 g
  • fiber 0.7 g
  • cholesterol 31 mg
  • iron 0.9 mg
  • sodium 163 mg
  • calcium 67 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.

  5. 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.