Vegetable cooking spray
2 tbsp. butter, softened
1/3 c. sugar
1/3 c. firmly packed brown sugar
1 egg
1 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground allspice
1/2 c. plain low-fat yogurt
1/2 c. chopped dried figs
1/3 c. chopped walnuts
1 tbsp. sifted powdered sugar

Coat a 9-inch round cake pan with cooking spray. Line with wax paper; coat paper with cooking spray, and set aside.

Combine butter and next 3 ingredients in a large bowl; beat at medium speed f an electric mixer until blended.

Combine flour with baking powder, baking soda, and spices; add to egg mixture alternately with yogurt, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in figs and walnuts. Spread evenly in prepared pan.

Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and discard wax paper. Cool completely on a wire rack. Sprinkle powdered sugar over to of cake. Serve at room temperature. Yield: 12 servings (about 153 calories per serving).

NOTE: Wrap cake in heavy-duty plastic wrap, and store in refrigerator up to 3 days, if desired.