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Pumpkin-Cranberry Cake

Photo: Howard L. Puckett; Styling: Fonda Shaia
Yield 12 servings

Ingredients

  • 1/2 cup chopped walnuts
  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons toasted wheat germ
  • 1/4 teaspoon pumpkin-pie spice
  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup toasted wheat germ
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin-pie spice
  • 3/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup plain fat-free yogurt
  • 3/4 cup canned pumpkin
  • 1/2 cup packed brown sugar
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1/2 cup sweetened dried cranberries (such as Craisins)
  • 1 teaspoon grated orange rind
  • Cooking spray

Nutrition Information

  • calories 210
  • caloriesfromfat 28 %
  • fat 6.6 g
  • satfat 0.9 g
  • monofat 1.6 g
  • polyfat 3.6 g
  • protein 6.2 g
  • carbohydrate 33.5 g
  • fiber 3 g
  • cholesterol 19 mg
  • iron 2 mg
  • sodium 199 mg
  • calcium 112 mg

How to Make It

  1. Preheat oven to 350°.

  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, 1/2 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° for 25 minutes. Cool on a wire rack.