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Cranberry Orange Coffeecake


CRUMB TOPPING
3/4 cup all purpose flour
1/2 cup granulated sugar
1/2 cup margarine or butter

CREAM CHEESE LAYER
1/2 lb cream cheese, room temperature
1/3 cup granulated sugar
1 egg
1 tsp vanilla

CAKE
2 cups all purpose flour
1 cup granulated sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup orange juice
1/4 cup melted butter or margarine
1 tsp vanilla
1 egg, beaten
2 cups coarsely chopped fresh or frozen cranberries
2 tablespoon grated orange rind

CRUMB TOPPING
Stir together flour, sugar and margarine; set aside.

CREAM CHEESE LAYER
In small bowl beat cream cheese and sugar until light and fluffy. Beat in egg and vanilla; set aside.

CAKE
In large bowl 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 into 9 inch springform pan. Spread cream cheese mixture over cake batter. Sprinkle with crumb topping.

Bake in 350o F oven for 65 to 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.

Makes 12 servings.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.