| preheat | 350 |
Cranberry Orange Coffee Cake
Crumb Topping
| 3/4 cup | flour |
| 1/2 cup | sugar |
| 1/2 cup | margarine |
Cream Cheese Layer
| 250 g pkg | cream cheese, softened |
| 1/3 cup | sugar |
| 1 | egg |
| 1 tsp | vanilla extract |
Cake
| 2 cups | flour |
| 1 cup | sugar |
| 1 1/2 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/2 tsp | salt |
| 3/4 cup | orange juice |
| 1/4 cup | margarine, melted |
| 1 tsp | vanilla extract |
| 1 | egg, beaten |
| 2 cups | coarsely chopped cranberries |
| 2 Tbsp | grated orange rind |
Directions
- Crumb Topping: stir together flour, sugar and margarine; set aside.
- Cream Cheese Layer: beat cream cheese and sugar until light and fluffy. Beat in egg and vanilla; set aside.
- Cake: combine flour, sugar, baking powder, baking soda and salt. Stir in juice, margarine, vanilla and egg. Fold in cranberries and orange rind just until mixed.
- Pour cake batter into a 9 inch springform pan. Spread cream cheese mixture over cake batter. Sprinkle with crumb topping.
- Bake for 65 - 75 minutes or until top springs back when lightly touched in centre.
- Let cool on rack for 15 minutes; remove outside ring and let cool completely.
Notes
- Frozen or fresh cranberries may be used.