Cranberry-Pumpkin Cake

[blackcrowheart]

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 (example: Craisins)
1 teaspoon grated orange rind
cooking spray

Preheat oven to 350 degrees F. combine 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.

Yield: 12 servings
Nutrition per serving: calories 210, percent calories from fat 28% (6.6 g.),
sodium 199 mg.,cholesterol 19 mg.