Cranberry Crumble Cake

Ingredients

Filling

• 1/2 cup dried apricot, chopped
• 1/2 cup boiling water

• 1 (12 ounce) bag fresh cranberries
• 1 pear, cored and sliced
• 1 granny smith apple, cored and sliced
• 1/4 cup sugar

Cake

• cooking spray
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup cold butter, cut into small pieces
• 1/2 teaspoon salt
• 1/4 cup egg substitute
• 1/2 teaspoon baking soda
• 2/3 cup buttermilk (or plain yogurt)
• 1/2 teaspoon vanilla

Streusel

• 1 teaspoon pumpkin pie spice
• 2 tablespoons brown sugar
• 2 tablespoons old fashioned oats
• 1 tablespoon water
• 1/2 cup walnuts, chopped fine (can use pecans)

Directions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Spray a 13 by 9 inch baking pan with cooking spray.

3. 3

   To prepare filling: combine dried apricots and water in a small bowl; let stand 30 minutes. Combine remaining filling ingredients in a large bowl. Add apricots and soaking liquid; mix well. Spoon into prepared pan.

4. 4

   To prepare cake: combine flour, sugar, butter and salt in food processor. Pulse until crumbly (mine was very fine). Set aside 1 cup for streusel topping.

5. 5

   Add egg to flour mixture in food processor. Dissolve baking soda in buttermilk, stir well and add to flour mixture. Add vanilla. Pulse to make a cake batter (mine was quite thick). Pour over cranberry mixture in pan (I had to dot it around the pan and spread with a spatula - don't worry if it doesn't seem like enough dough!).

6. 6

   To prepare streusel, add streusel ingredients to reserved flour mixture. Toss well. Sprinkle over cake batter and bake 40 to 45 minutes or until a wooden pick inserted into the center comes out clean. Cool on a wire rack.