Instructions: Preheat oven to 350 degrees. Grease a 9 1/4-inch quiche pan. Combine topping ingredients in a small mixing bowl. Using pastry blender or fork, work butter into dry ingredients until butter is the size of small peas. Set aside.

Combine the dry ingredients for the batter in a medium mixing bowl. Using a pastry blender or fork, work butter into dry ingredients (see topping). Combine liquid ingredients in a separate mixing bowl. Add to flour mixture, mixing just until dry ingredients are moist.

Spread half of the batter into the pan. Place cranberry sauce in a small bowl and beat with a fork until smooth. Spread over batter. Dollop remaining batter over top. Gently spread with a rubber spatula. Sprinkle remaining batter over coffeecake.

Bake for 45 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Makes 1 coffeecake.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.