Cranberry Coffee Cake

• 1/2 cup (125 ml) packed light brown sugar
• 1 cup (225 ml) broken walnuts or pecans
• 1 tsp (5 ml). cinnamon
• 2-2/3 cups (625 ml) Bisquick
• 1/4 cup (60 ml) granulated sugar
• 2 eggs
• 1 cup (225 ml) milk
• 1 tbsp (15 ml) vanilla
• 1 can whole-berry cranberry sauce
• 1 tbsp (15 ml) butter
• 1 tbsp (15 ml) hot water
• 1 tsp (5 ml) vanilla
• 1 cup (225 ml) to 1-1/2 cups (350 ml) confectioner s sugar

1. Preheat oven to 375 degrees (200 C.).
2. Butter a 9 x 13 inch glass baking pan.
3. Combine first three ingredients and set aside.
4. Place remaining ingredients EXCEPT cranberry sauce in a large bowl and stir for 30-45 seconds until combined.
5. Spread batter in pan.
6. Sprinkle brown sugar mixture evenly over the batter.
7. Mix cranberry sauce to break-up slightly.
8. Drop by tspfuls evenly over cake.
9. Bake for 25 minutes.
10. Remove from oven and set on cooling rack.
11. Cool 30 minutes and then glaze.
12. Combine butter and hot water, stir until melted, add vanilla and sugar to form a glaze.
13. (A little thicker than heavy cream)
14. Drizzle glaze on warm (NOT HOT) cake.
15. Serve warm or cold.

brown sugar, walnuts, cinnamon, bisquick, sugar, eggs, milk, vanilla, wholeberry, butter, water, vanilla, sugar

Taken from online-cookbook.com/goto/cook/rpage/0010AC (may not work)