Cranberry-Streusel Cake

Cooking Light
9 servings (serving size: 1 wedge)


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1 1/2 cups all-purpose flour
1/4 cup toasted wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon 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 tablespoons all-purpose flour
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon stick margarine or butter


Preheat oven to 350°.

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 tablespoons flour, 2 tablespoons 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° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack.

Created date

October 2003

Nutritional Information

Calories 288
Caloriesfromfat 28 %
Fat 8.8 g
Satfat 1.7 g
Monofat 2.7 g
Polyfat 3.9 g
Protein 6.3 g
Carbohydrate 45.8 g
Fiber 2.2 g
Cholesterol 25 mg
Iron 2.2 mg
Sodium 198 mg
Calcium 74 mg