Cranberry Crumb Coffee Cake

• 1-1/2 cups flour
• 1/3 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
• 1 Tbsp. CALUMET Baking Powder
• 1 tsp. ground cinnamon
• 1/2 cup sugar
• 1/4 cup (1/2 stick) margarine or butter, softened
• 1/2 cup cholesterol-free egg product
• 1/2 cup fat-free milk
• 1/2 cup apple juice
• 3/4 cup frozen cranberries, coarsely chopped
• Cinnamon Crumb Topping
• Powdered Sugar Glaze

1. Mix flour, cereal, baking powder and cinnamon.
2. Beat sugar and margarine in large bowl with electric mixer on medium speed until creamy.
3. Blend in egg product.
4. Add flour mixture alternately with combined milk and apple juice, mixing after each addition until well blended.
5. Gently stir in cranberries.
6. Spread batter into greased 9-inch round pan; top with Cinnamon Crumb Topping.
7. Bake at 375F for 35 to 40 minutes or until toothpick inserted in center comes out clean.
8. Cool in pan on wire rack 10 minutes; remove from pan.
9. Serve warm or cooled drizzled with Powdered Sugar Glaze.

flour, creamy wheat, baking powder, ground cinnamon, sugar, margarine, cholesterolfree egg, milk, apple juice, frozen cranberries, cinnamon, powdered sugar

Taken from www.kraftrecipes.com/recipes/cranberry-crumb-coffee-cake-55390.aspx (may not work)