Cranberry-Streusel Cake

• 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

1. Preheat oven to 350u0b0.
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 350u0b0 for 50 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack.

flour, toasted wheat germ, baking powder, baking soda, sour cream, brown sugar, applesauce, vegetable oil, egg, cranberries, cooking spray, streusel topping, toasted wheat germ, flour, brown sugar, ground cinnamon, margarine

Taken from www.myrecipes.com/recipe/cranberry-streusel-cake (may not work)