Orange Yogurt Cake with Golden Raisins and Pistachios

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 2 tablespoons brown sugar 
• 0.3 cup butter softened
• 1 tablespoon butter softened cut into small pieces and
• 1 large eggs 
• 0.8 cup yogurt plain fat-free
• 1.3 cups flour all-purpose
• 2 tablespoons flour all-purpose
• 3 tablespoons golden raisins 
• 0.8 cup granulated sugar 
• 2 tablespoons orange marmalade 
• 2 teaspoons orange rind grated
• 2 tablespoons pistachios chopped
• 0.1 teaspoon salt 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• cake form
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare crumbs, combine 2 tablespoons flour and brown sugar in a medium bowl; cut in 1 tablespoon butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in pistachios.
3. To prepare cake, combine the cream cheese and orange marmalade in a small bowl; set aside. Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife.
4. Combine 1 1/4 cups flour, baking powder, baking soda, and salt in a bowl, stirring with a whisk.
5. Combine granulated sugar and next 4 ingredients (granulated sugar through egg) in a large bowl; beat with a mixer at medium speed until well blended.
6. Add flour mixture and yogurt alternately to egg mixture, beginning and ending with flour mixture. Stir in raisins.
7. Pour batter into a 9-inch round cake pan coated with cooking spray; spread evenly.
8. Spread cream cheese mixture over batter.
9. Sprinkle crumbs over cream cheese mixture.
10. Bake at 350 for 50 minutes or until cake is golden brown and starts to pull away from sides of pan. Cool in pan 10 minutes on a wire rack; remove from pan.
11. Serve cake warm or at room temperature.