Pumpkin-Cranberry Cake

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

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

Directions:

1. Preheat oven to 350°.
2. Combine first 4 ingredients in a small bowl; stir with fork. Set aside.
3. 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.

By RecipeOfHealth.com