Cranberry Crumb Cake

Topping:
1/2 cup firmly packed dark or light brown sugar
1/2 cup whole wheat flour
1/2 tsp cinnamon
5 Tbsp country crock + calcium
1/2 cup coarsely chopped walnuts

Batter:
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup plus 2 tablespoons splenda
2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
2/3 cup fat free sour cream
1/2 cup all whites egg substitute
2 Tbsp vegetable oil
2 Tbsp unsweetened applesauce
1 tsp orange zest
1 tsp vanilla
1 1/2 cups cranberries, coarsely chopped

Preheat oven to 350* F
Grease a 9-inch square baking pan with pan spray or butter

To make the topping: Combine all topping ingredients --except walnuts-- in a medium bowl. Mix with your fingertips or pastry blender until the mixture resembles coarse crumbs. Add walnuts and toss all together. Set mixture asie in the refrigerator (this step may be done the night before.)

To make the batter:

In a small bowl, toss the cranberries with 2 tablespoons of splenda and set the mixture aside.

In a medium bowl, combine the flour 1/2 cup of the splenda, baking powder, cinnamon and salt.

In a large bowl beat the sour cream, egg substitute, oil, orange zest and vanilla until combined. Add flour mixture to the sour cream mixture and stir until combined. Fold in the cranberries.

Spoon the batter into the prepared pan. Sprinkle the topping evenly over the batter. Bake cake for 45 minutes or until a cake tester/toothpick comes out clean.

Number of Servings: 16

Recipe submitted by SparkPeople user SLJGEMINI75.