Pumpkin-Cranberry 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 (such as Craisins)
• 1 teaspoon grated orange rind
• Cooking spray

1. Preheat oven to 350u0b0.
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 350u0b0 for 25 minutes. Cool on a wire rack.

walnuts, brown sugar, toasted wheat germ, pumpkinpie spice, flour, flour, toasted wheat germ, baking powder, pumpkinpie spice, salt, baking soda, yogurt, pumpkin, brown sugar, vegetable oil, egg, cranberries, orange rind, cooking spray

Taken from www.myrecipes.com/recipe/pumpkin-cranberry-cake (may not work)