Cranberry Coffee Cake
The Junior League of Bridgeport, Connecticut
The Eastern Junior League Cookbook
3/4 cup sugar
1/4 cup soft butter
1 egg
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1-1/2 cups cranberries
1/2 cup chopped walnuts
Topping:
2/3 cup brown sugar
1/3 cup flour
1 teaspoon cinnamon
1/3 cup melted butter
Mix together sugar, butter, and egg. Stir in milk. Sift together and add dry ingredients. Blend in cranberries and nuts. Spread batter into floured, well-greased 9x9-inch pan.
Mix topping ingredients together into crumbs and sprinkle over batter. Bake at 375° for 30-40 minutes, or until cake tester comes out clean.
Yield: 8-12 servings
Notes:
Since cranberries are in season I went with fresh, and gave them a rough chop before tossing in the batter
Used a 8x8 inch square glass baking dish as that’s what I had on hand
Found the crumb to be difficult to pull together even with melted butter