Pumpkin-Cranberry Cake

By Lv2Cook

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

Preparation

Step 1

Preheat oven to 350º.

If you're using a glass baking dish, lower the oven temperature to 325º.

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 × 9-inch baking pan coated with cooking spray, spreading evenly. Sprinkle with walnut mixture. Bake at 350º for 25 minutes. Cool on a wire rack.