Cranberry Streusel Cake
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 277.9
- Total Fat: 10.3 g
- Cholesterol: 0.0 mg
- Sodium: 322.9 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 1.3 g
- Protein: 2.5 g
View full nutritional breakdown of Cranberry Streusel Cake calories by ingredient
Introduction
This is so good. My mother-in-law adapted a recipe she found on the web to make it 'Bridgety', which means safe for my milk-, nut-, and egg-allergic daughter. So it's vegan and nut-free. This is so good. My mother-in-law adapted a recipe she found on the web to make it 'Bridgety', which means safe for my milk-, nut-, and egg-allergic daughter. So it's vegan and nut-free.Number of Servings: 16
Ingredients
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For streusel:
1 c. brown sugar
1/2 cup all-purpose flour
1 tsp. cinnamon
1.4 c. Earth Balance margarine
For cake:
1/2 cup Earth Balance margarine
1 cup granulated sugar
Egg replacer to make 2 eggs (use as per package directions)
1 tsp. vanilla extract
2 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup Tofutti sour cream
2 1/2 cups cranberries (fresh or frozen, or other berries of your choice)
Directions
To make the streusel mix the brown sugar, flour and cinnamon. Blend in the margarine until crumbly and set aside.
To make the cake:
Cream the margarine with the sugar until light and fluffy, then add egg replacer (prepared as per directions on box) and vanilla extract. In a separate bowl sift together the flour, baking powder, baking soda and salt. Add to the creamed margarine mixture alternately with the 'sour cream'.
Spread half the batter in a springform pan (I use a bundt pan) and sprinkle with half the streusel mixture. Add half the berries, spready the remaining batter. Sprinkle evenly with th remaining berries and then the remaining streusel.
Bake at 350 F about 1 hour or until a skewer inserted in the cake comes out clean. Cool in the pan for about 10 minutes.
Makes approx. 16 1-inch pieces.
Number of Servings: 16
Recipe submitted by SparkPeople user LPRUNWALK.
To make the cake:
Cream the margarine with the sugar until light and fluffy, then add egg replacer (prepared as per directions on box) and vanilla extract. In a separate bowl sift together the flour, baking powder, baking soda and salt. Add to the creamed margarine mixture alternately with the 'sour cream'.
Spread half the batter in a springform pan (I use a bundt pan) and sprinkle with half the streusel mixture. Add half the berries, spready the remaining batter. Sprinkle evenly with th remaining berries and then the remaining streusel.
Bake at 350 F about 1 hour or until a skewer inserted in the cake comes out clean. Cool in the pan for about 10 minutes.
Makes approx. 16 1-inch pieces.
Number of Servings: 16
Recipe submitted by SparkPeople user LPRUNWALK.