1/2 cup sweetened dried cranberries (such as Craisins)
1 teaspoon grated orange rind
How to Make It
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.
I love this cake! it is more like a tasty healthy muffin cake. It comes together easily and makes a great breakfast with some yogurt. It should really be called a coffee cake. I totally disagree with the first review. Use canned pumpkin not home made, for more concentrated pumpkin flavor and I like the orange zest. Add pumpkin cream cheese frosting if you want a more cake-like dessert.