Cranberry Coffee Cake

• 1 1/2 c. fresh or frozen cranberries
• 3/4 c. sugar
• 1/4 c. orange juice
• 3 Tbsp. water
• 2/3 c. butter butter or margarine, softened
• 1/2 c. sugar
• 2 eggs
• 1 1/2 c. Gold Medal Better for Biscuits self-rising flour
• 1/2 c. milk
• 2 Tbsp. sour cream
• 2 tsp. grated orange rind
• 1/4 tsp. ground nutmeg

1. Heat oven to 350u0b0.
2. Spray 9-inch square pan with vegetable cooking spray.
3. Combine cranberries, 3/4 cup sugar, orange juice and water in a small saucepan.
4. Bring to a boil, reduce heat and cook 10 minutes or until cranberries are soft.
5. In a large mixing bowl, beat butter
6. and 1/2 cup sugar at high speed until light and fluffy.
7. Add eggs, one at a time, beating well after each addition.
8. Beat in flour alternately with milk, beginning and ending with dry ingredients.
9. Stir in sour cream, orange rind and nutmeg.
10. Spoon batter into pan.
11. Top with cranberry mixture.
12. Bake 45 minutes or until golden brown.
13. Yield: 1 cake.

cranberries, sugar, orange juice, water, butter butter, sugar, eggs, gold medal better, milk, sour cream, orange rind, ground nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1040473 (may not work)