Cranberry Crunch Coffee Cake

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 2/3 cup butter or 2/3 cup margarine, softened
• 1 cup sugar
• 1 cup firmly packed light brown sugar, divided
• 1/2 cup egg substitute
• 2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon, divided
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/2 teaspoon ground nutmeg
• 1/2 cup chopped walnuts
• 1 3/4 cups cranberries, minced (fresh or frozen)

Recipe

• 1 beat butter at medium speed with an electric mixer until creamy; gradually add sugar and 1/2 cup brown sugar, beating well.
• 2 add egg substitute, beating well.
• 3 combine flour, 1 teaspoon cinnamon, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• 4 mix well after each addition. spoon half of batter into a greased and floured 13- x 9-inch pan.
• 5 combine remaining 1/2 cup brown sugar, remaining 1/2 teaspoon cinnamon, nutmeg, and walnuts; sprinkle half of mixture over batter, and top with cranberries.
• 6 top with remaining batter, and sprinkle with remaining brown sugar mixture.
• 7 bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. cut into squares, and serve coffee cake warm.