Cranberry-Streusel Cake

Ingredients

• 0.3 cup apple sauce 
• 1.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 cup brown sugar packed
• 2 tablespoons brown sugar 
• 1 large eggs 
• 1.5 cups flour all-purpose
• 2 tablespoons flour all-purpose
• 0.5 teaspoon ground cinnamon 
• 1 tablespoon butter 
• 1 cup cup heavy whipping cream fat-free sour
• 0.8 cup cranberries dried sweetened (such as Craisins)
• 0.3 cup vegetable oil 
• 0.3 cup wheat germ toasted

Equipment

• bowl
• oven
• knife
• whisk
• wire rack
• blender
• cake form
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, lightly spoon 1 1/2 cups flour into dry measuring cups, and level with a knife.
3. Combine with 1/4 cup wheat germ, baking powder, and baking soda in a large bowl.
4. Combine the sour cream, 1/2 cup brown sugar, applesauce, oil, and egg in a bowl; stir well with a whisk.
5. 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.
6. 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.
7. Sprinkle streusel topping evenly over batter.
8. Bake at 350 for 50 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack.