Cranberry Crunch Coffee Cake

Southern Living

• Ready In: 50 mins
• Serves: 12

Ingredients

• 2⁄3 cup butter or 2⁄3 cup margarine, softened
• 1  cup sugar
• 1  cup  firmly packed light brown sugar, divided
• 1⁄2 cup egg substitute
• 2  cups all-purpose flour
• 1 1⁄2 teaspoons ground cinnamon, divided
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup buttermilk
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 cup  chopped walnuts
• 1 3⁄4 cups cranberries, minced (fresh or frozen)

Directions

1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and 1/2 cup brown sugar, beating well.
2. Add egg substitute, beating well.
3. Combine flour, 1 teaspoon cinnamon, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
4. Mix well after each addition. Spoon half of batter into a greased and floured 13- x 9-inch pan.
5. 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.
6. Top with remaining batter, and sprinkle with remaining brown sugar mixture.
7. 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.