From Paulette Vickery's Recipe Collection

Red Ribbon 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
1/2 cup butter
1 each egg, beaten
1 teaspoon vanilla
3/4 cup milk
1 can jellied cranberry sauce 16oz

Preheat oven to 350 degrees. Grease a 9 inch quiche pan. Combine topping ingredients in a small mixing bowl. Using a pastry blender, work butter into dry ingredients untill 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 mixture 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 moistened. Spread half of batter in pan. Place cranberry sauce in small bowl and beat with a fork until smooth. Spread over batter. Spread remaining batter over cranberry sauce. Sprinkle topping over coffee cake. Bake for 20 minutes, or until golden brown, and a wooden pick inserted in center comes out clean.

Yield: 8 servings