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Photo: Howard L. Puckett; Styling: Fonda Shaia Photo by: Photo: Howard L. Puckett; Styling: Fonda Shaia

Pumpkin-Cranberry Cake

Cooking Light APRIL 1998

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 210
  • Calories from fat: 28%
  • Fat: 6.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 3.6g
  • Protein: 6.2g
  • Carbohydrate: 33.5g
  • Fiber: 3g
  • Cholesterol: 19mg
  • Iron: 2mg
  • Sodium: 199mg
  • Calcium: 112mg
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Pumpkin-Cranberry Cake recipe

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