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Cranilla Coffee Cake

1/4 Cup / 60 ml Watkins Vanilla Dessert Mix
1 Cup / 250 ml Sugar
3/4 Cup / 180 ml Water
1/4 Cup / 60 ml Butter, softened
1 Cup / 250 ml Fresh Cranberries
1 Egg, well beaten
1 teas. / 5 ml Watkins Vanilla
1 3/4 Cups / 450 ml All-Purpose Flour
2 teas. / 10 ml Watkins Baking Powder
1/2 teas. / 2.5 ml Freshly Ground Watkins Sea Salt
1/8 teas. / 0.6 ml Watkins Nutmeg 

Topping:
1 Tbsp. / 15 ml Butter, melted
3 Tbsp. / 45 ml Sugar
1/2 teas. / 2.5 ml Watkins Cinnamon

In medium saucepan, combine Dessert Mix, sugar and water.  Cook over medium heat until mixture comes to a boil.  Add butter and cranberries, stirring occasionally, until butter melts.  Remove from heat and cool to room temperature, stirring occasionally.  Stir in egg and Vanilla.  Combine flour, Baking Powder, Salt and Nutmeg; add to cranberry mixture, stir to blend.  Place in a greased 8 x 4-inch / 20 x 10-cm loaf pan, smoothing top.  Bake at 350 degrees F / 180 degrees C for 50 minutes or until coffee cake tests done.  Cool in pan 15 minutes, remove from pan and cool completely.  For topping, brush top of loaf with melted butter;  sprinkle with sugar and cinnamon.  Makes 1 loaf, 12 servings.

Nutritional Information per serving: Calories-210, Protein-3 g, Carbohydrates-38 g, Sodium-240 mg, Fat-5 g, Saturated Fat-3 g, Cholesterol-31 mg, Dietary Fiber-1 g

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