From Paulette Vickery's Recipe Collection

Fresh Cranberry Coffee Cake

cakes, fruits

1 each topping, using:
1/4 cup flour
2 tablespoon sugar
1 tablespoon butter
1 each batter, using:
2 cup flour
3/4 cup sugar
1 1/2 teaspoon baking powder
1 each stick butter
1 each egg, beaten
1 teaspoon vanilla
3/4 cup milk
1 each filling, using:
1 cup fresh cranberries
1/2 cup sugar

Combine topping ingredients in a small mixing bowl. Using a pastry blender, work butter into dry ingredients, until butter is the size of small peas. Set aside. Combine dry ingredients for batter in a medium mixing bowl. Using a pastry blender, work butter into dry ingredients until butter is the size of small peas. Combine liquid ingredients in a separate mixing bowl. Add to flour mixture, mixing just until the dry ingredients are moist. Preheat oven to 350 degrees. Grease a 9 inch quiche pan. Spread half of batter in pan. Finely chop cranberries in a food processor. Add sugar for filling and process until well mixed. Spread filling over batter in pan. Spread remaining batter over top of filling. Sprinkle topping over coffee cake. Bake for 20 minutes, or until a tooth pick incerted in center comes out clean.

Yield: 14 servings





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