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

Recipe by Cooking Light November 2002

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Recipe Summary

Yield:
12 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

195 calories; calories from fat 28%; fat 6g; saturated fat 3.2g; mono fat 1.9g; poly fat 0.5g; protein 4g; carbohydrates 31.8g; fiber 0.7g; cholesterol 31mg; iron 0.9mg; sodium 163mg; calcium 67mg.