Pumpkin-Cranberry Cake

Pumpkin-Cranberry Cake Recipe
Photo: Howard L. Puckett; Styling: Fonda Shaia

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350°.

Combine first 4 ingredients in a small bowl; stir with fork. Set aside.

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.

Note:

April 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note