30 September, 2010
Pumpkin-cranberry CakePosted in : Cakes on by : admin
1/2 c Chopped walnuts
3 tb Brown sugar
1 1/2 tb Toasted wheat germ
1/4 ts Pumpkin-pie spice
1 c All-purpose flour
1/2 c Whole-wheat flour
1/2 c Toasted wheat germ
2 ts Baking powder
1 ts Pumpkin-pie spice
3/4 ts Salt
1/4 ts Baking soda
1 c Plain fat-free yogurt
3/4 c Canned pumpkin
1/2 c Packed brown sugar
2 tb Vegetable oil
1 lg Egg
1/2 c Sweetened dried cranberries
—such as craisins
1 ts Grated orange rind
1. Preheat oven to 350?F.
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?F for 25
minutes. Cool on a wire rack.
Yield: 12 servings.
Calories 210 (28% from fat); fat 6.6g (sat 0.9g, mono 1.6g, poly 3.6g);
protein 6.2g; carbohydrate 33.5g; fiber 3g; cholesterol 19mg; iron 2mg;
sodium 199mg; calcium 112mg.
Notes: If you’re using a glass baking dish, lower the oven temperature to