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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Ingredients:
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 |
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 |
Directions:
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.
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