Cranberry Crunch Coffee Cake

Ingredients

• 2/3 cup butter or 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. 1

   Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and 1/2 cup brown sugar, beating well.

2. 2

   Add egg substitute, beating well.

3. 3

   Combine flour, 1 teaspoon cinnamon, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.

4. 4

   Mix well after each addition. Spoon half of batter into a greased and floured 13- x 9-inch pan.

5. 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. 6

   Top with remaining batter, and sprinkle with remaining brown sugar mixture.

7. 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.