Ingredients
Cake
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2 1/2 cups whole-wheat pastry flour (see Tip) or 1 cup whole-wheat flour and 1 2/3 cups cake flour
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2 cups fine cornmeal, preferably stone-ground
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2 ½ teaspoons baking soda
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1 ¼ teaspoons baking powder
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1 teaspoon salt
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1 teaspoon ground cinnamon
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½ teaspoon ground allspice
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2 large egg whites
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2 cups packed light or dark brown sugar
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1 15-ounce can unseasoned pumpkin puree
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1 cup low-fat plain yogurt
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⅓ cup canola oil
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2 teaspoons freshly grated orange or lemon zest (optional)
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1 1/2 cups dried cranberries or raisins
Glaze & Garnish
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½ cup packed confectioners’ sugar
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1-1 1/2 tablespoons orange juice
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1/2-1 teaspoon freshly grated orange zest, plus julienned zest for garnish
Directions
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To prepare cake: Preheat oven to 350 degrees F. To prepare cake coat a 12-cup Bundt pan with cooking spray.
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Whisk flour, cornmeal, baking soda, baking powder, salt, cinnamon and allspice 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.
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Fold the pumpkin mixture and dried cranberries (or raisins) into the dry ingredients with a rubber spatula until completely blended. Do no over mix. Scrape the batter into the prepared pan, smoothing the top.
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Bake the cake until a skewer inserted in the center comes out clean, 50 to 60 minutes.
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Let the cake cool in the pan on a wire rack for 5 minutes. Remove from the pan and let cool on the rack.
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To prepare glaze: Place confectioners' sugar and zest to taste in a small bowl. Add 1 tablespoon orange juice and stir until smooth. Add up to 1/2 tablespoon more juice to thin the glaze to desired consistency. Drizzle the glaze over the cooled cake. Garnish with julienned zest, if desired.
Tips
Make Ahead Tip: 12-cup Bundt pan
Tip: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it at large supermarkets and natural-foods stores. Store in an airtight container in the freezer.
Nutrition Facts (per serving)
215 | Calories |
4g | Fat |
43g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 24 | |
Calories 215 | |
% Daily Value * | |
Total Carbohydrate 43g | 16% |
Dietary Fiber 3g | 12% |
Total Sugars 24g | |
Added Sugars 23g | 46% |
Protein 3g | 7% |
Total Fat 4g | 5% |
Saturated Fat 0g | 2% |
Cholesterol 1mg | 0% |
Vitamin A 2763IU | 55% |
Vitamin C 1mg | 1% |
Folate 4mcg | 1% |
Sodium 271mg | 12% |
Calcium 55mg | 4% |
Iron 1mg | 3% |
Magnesium 8mg | 2% |
Potassium 93mg | 2% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.