Cranberry-Streusel Cake

By Hklbrries

Ingredients

• Cake:
• 1 1/2 cups all-purpose flour
• 1/4 cup toasted wheat germ
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 cup fat-free sour cream
• 1/2 cup packed brown sugar
• 1/3 cup applesauce
• 1/4 cup vegetable oil
• 1 large egg
• 3/4 cup sweetened dried cranberries (such as Craisins)
• Cooking spray
• Streusel Topping:
• 1/4 cup toasted wheat germ
• 2 tbsp all-purpose flour
• 2 tbsp brown sugar
• 1/2 tsp ground cinnamon
• 1 tbsp stick margarine or butter

Details

Servings 9

Preparation

Step 1

Preheat oven to 350 F.

To prepare cake, lightly spoon 1 1/2 cups flour into dry measuring cups, and level with a knife. Combine with 1/4 cup wheat germ, baking powder, and baking soda in a large bowl. Combine the sour cream, 1/2 cup brown sugar, applesauce, oil and egg in a bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Fold in the dried cranberries. Spoon batter into a 9-inch round cake pan coated with cooking spray.

To prepare streusel topping, combine 1/4 cup wheat germ, 2 tbsp flour, 2 tbsp brown sugar, and cinnamon in a small bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel topping evenly over batter. Bake at 350 F for 50 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack.