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   Cranberry Coffee Cake
by Mona Fuszard, Madison  

7 Tbsp. margarine, softened
1-1/4 cups sugar
2 egg whites, beaten
1 tsp. vanilla
2 cups flour
1 tsp. baking soda
1/4 tsp salt
1 cup buttermilk
2 cups cranberries*
1/2 cup chopped nutmeats (optional)**
1 tsp. cinnamon
1/4 cup sugar

   Cream the margarine and 1-1/4 cups sugar. Add egg whites and vanilla and beat well. Mix flour, baking soda, and salt together. Add alternately with buttermilk to creamed mixture. Gently blend in cranberries and nutmeats (if using). Pour into a greased 9x13-inch baking dish. Mix 1/4 cup sugar and 1 tsp. cinnamon and sprinkle over batter. Bake at 350 degrees for 35 minutes. Serve warm or cool to room temperature and serve with a dollop of whipped cream on top.

*If using fresh cranberries, chop slightly.
**Chopped walnuts or hickory nuts are delicious.

 

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