Cranberry Crunch Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2/3 cup butter or 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 fresh or frozen cranberries, minced |
Directions:
1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and 1/2 cup brown sugar, beating well. Add egg substitute, beating well.
2. Combine flour, 1 teaspoon cinnamon, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Spoon half of batter into a greased and floured 13- x 9-inch pan.
3. 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. Top with remaining batter, and sprinkle with remaining brown sugar mixture.
4. 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.
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