Pumpkin-Cranberry Cake

Tired of pumpkin pie on Thanksgiving? Try this pretty pumpkin-cranberry Bundt cake instead!

24 servings

Active Time: 30 minutes

Total Time: 1 1/2 hours

Nutrition Profile

Ingredients

2 1/2 cups whole-wheat pastry flour, or 1 cup whole-wheat flour and 1 2/3 cups cake flour
2 cups cornmeal, preferably stone-ground
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 teaspoon salt
2 large egg whites
2 cups packed light or dark brown sugar
1 15-ounce can plain pumpkin puree
1 cup low-fat plain yogurt
1/3 cup canola oil
2 teaspoons grated orange or lemon zest, (optional)
1 1/2 cups dried cranberries, or raisins
Confectioners' sugar, for dusting

Preparation

Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
Whisk flour, cornmeal, baking soda, baking powder, cinnamon, allspice and salt in a large bowl.
Whisk egg whites, brown sugar, pumpkin, yogurt, oil and orange (or lemon) zest, if using, in a medium bowl until well combined. Stir the pumpkin mixture and dried cranberries (or raisins) into the dry ingredients with a rubber spatula just until completely blended.
Pour the batter into the prepared pan, smoothing the top with the spatula. Bake until a skewer inserted in the center comes out clean, 50 to 60 minutes.
Let the cake cool in the pan on a wire rack for 5 minutes, then turn out of the pan and place right-side up on the rack to cool. Dust the top with confectioners’ sugar.

Tips & Notes

Make Ahead Tip: Equipment: 12-cup Bundt pan

Nutrition

Per serving: 205 calories; 4 g fat (0 g sat, 2 g mono); 1 mg cholesterol; 41 g carbohydrates; 3 g protein; 3 g fiber; 269 mg sodium; 66 mg potassium.

Nutrition Bonus: Vitamin A (55% daily value).

3 Carbohydrate Serving

Exchanges: 3 other carbohydrate, 1 fat