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Cranberry-Streusel Cake

Yield 9 servings (serving size: 1 wedge)

Ingredients

  • Cake:
  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.