Cranberry Crunch Coffee Cake Food

CRANBERRY CRUNCH COFFEE CAKE

Steps:

• 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.
• 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.
• 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.
• 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.

CRANBERRY CRUNCH COFFEE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan and set aside. Beat butter on medium speed until creamy; gradually add sugar and 1/2 cup brown sugar, beating well. Add eggs
• 2. Combine 2 cups of flour, 1 teaspoon cinnamon, baking soda , powder and salt. Add to butter mixture alternately with buttermilk. Beat well . Spoon half the batter into pan.
• 3. Combine the remaining 1/2 cup brown sugar, remaining 1/2 teaspoon of cinnamon and chopped walnut. Sprinkle half of brown sugar mixture over batter. Top with cranberries. Top with remaining batter and remaining brown sugar mixture. Bake 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.