12 servings (serving size: 1 wedge)

You can vary the flavors by substituting dried apricots and almonds.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

SusanK99's Review

February 26, 2012
Good, moist, great way to use up extra cream cheese and/yogurt. I used regular instead of fat free yogurt.

rstarrlemaitre's Review

January 08, 2011
The perfect brunch cake - wonderful orange flavor, a touch of saltiness from the pistachios, a hint of bitter from the marmalade, and great texture overall.