Yield: 9 squares
| Measure | Ingredient |
|---|---|
| 1½ cup | Flour, all-purpose |
| 1½ teaspoon | Baking powder |
| ½ teaspoon | Salt |
| ½ cup | Sugar |
| ¼ cup | Shortening |
| 1 | Egg; beaten |
| ⅔ cup | Milk |
| 1 teaspoon | Vanilla extract |
| ½ cup | Sugar |
| ⅓ cup | Flour, all-purpose |
| 2 tablespoons | Butter (or marg.) |
| ¼ cup | Nuts; chopped |
| 1½ cup | Cranberries, fresh |
Combine 1-½ cups flour, baking powder, salt, and ½ cup sugar in a mixing bowl. Cut in shortening until mixture is consistency of crumbs. Combine egg, milk, and vanilla extract and add to dry ingredients. Mix well. Turn into a well-greased 8x8x2" pan.
Combine the ½ cup sugar and ⅓ cup flour. Add butter and mix until the mixture resembles coarse crumbs. Add chopped nuts. Wash cranberries and put through a food chopper, using coarse blade. Add to crumbs. Mix well. Scatter over the top of unbaked coffee cake dough. Bake at 375 degrees for 50 to 55 minutes or until done.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-05-94