Apple Cranberry Coffee Cake w/ Ginger Streusel

Ginger really lites up the flavor on this one, make sure with all powdered spices, to make sure it’s fresh, they get old after a few months and need to be replaced.
Preheat oven to 350, grease a 9×9 inch pan, ( I always line w/ foil, for easy cleanup and storage.)
2 cups diced peeled apples, 1 cup dried cranberries,  about a tablespoon of lemon juice, 1-2 tbls.
sugar, set aside.
Ginger Streusel: In a food processor add:
2 tablespoons flour
1/3 cup brown sugar
1 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp ground ginger
3 tablespoons cold butter
Process  in short spurts until it forms crumbs.
1/2 cup walnuts,process till rough chopped, set aside
In a large bowl
1 1/2 cups All Purpose Flour
1 cup sugar or Splenda
2 tsp.baking powder
1/2 tsp baking soda
1/4 tsp salt ( never leave out, it makes the sweetness, sweeter!)
Whisk together all dry ingredients.
1 cup sour cream(I use fat free)
2 eggs or egg substitute
1 tsp pure vanilla extract
Combine in separate bowl.
Mix dry ingredients with wet, just until smooth, do not over beat, cake will be tough.
Spread in pan, sprinkle apple and cranberries over batter, then Streusel over fruit.
Bake 30-40 minutes or until a tooth pick comes out clean
© Jennifer Green Alger 2009