Had lots of apples and some cranberries in the freezer that I wanted to use up. Wanted something light and fruity.
Was scared the cake wouldn't look nice as the cake mix was pretty thick. But after baking 55 minutes...
It filled up the pan very nicely!
Brought it to the office with some chocolate muffins and, to my surprise, this cake was gone before the chocolate muffins!! :)
Apple Cranberry Streusel Cake
From Anne Lindsay's New Light Cooking
1/3 cup butter or margarine, softened
3/4 cup granulated sugar (used a little less)
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
Grated rind from 1 medium lemon
2/3 cup 2% plain yogurt (used low-fat vanilla yogurt)
1 cup cranberries (fresh, frozen or dried) (used frozen)
2 apples, peeled and thinly sliced
1/2 cup packed brown sugar
1 1/2 tsp cinnamon
1. In large bowl, using electric mixer, beat butter with sugar until light and fluffy; beat in eggs, one at a time, beating well after each addition.
2. Mix flour, baking powder, baking soda and lemon rind, beat into egg mixture alternately with yogurt, making three additions of flour mixture and two of yogurt.
3. Spread half of the batter into greased and floured 10-inch springform pan. Arrange cranberries on top.
4. Streusel: combine brown sugar with cinnamon; sprinkle half over cranberries. Spread remaining batter over top; arrange apple slices in slightly overlapping circles over top. Sprinkle with remaining sugar mixture.
5. Bake in 350F oven for 50 to 60 minutes or until golden and toothpick inserted in center comes out clean. Let cool on rack for 20 minutes before removing side of pan.
Makes 12 servings (5 WW points).
Total fat: 6 g
Fiber 1 g