Cranberry-Pumpkin Cake

  • 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
  • 1 teaspoon grated orange rind
  • cooking spray

Preheat oven to 350 degrees F. Combine the first 4 ingredients in a small bowl; stir and set aside. Combine flours and the next 5 ingredients 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 13x9 inch cake pan coated with cooking spray. Sprinkle with walnut mixture. Bake at 350 degrees for 25 minutes. Cool on a wire rack.

  • Yields: 12 servings
  • Preparation Time: 40 minutes

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.