Cranberry Orange Coffee Cake         
Posted by Tuddles  Thu, 7 Oct 2004, at 2:01 p.m.


CRUMB TOPPING:
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup (1 square) Imperial Hard Margarine

CREAM CHEESE LAYER:
1/2 lb cream cheese, softened
1/3 cup granulated sugar
1 egg 1
1 tsp vanilla extract

CAKE:
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp each: baking soda and salt
3/4 cup orange juice
1/4 cup Imperial Margarine, melted
1 tsp vanilla extract
1 egg 1
2 cups coarsely chopped fresh or frozen cranberries
2 tbsp grated orange rind

CRUMB TOPPING:
Stir together flour, sugar and Imperial margarine; set aside.

CREAM CHEESE LAYER:
In small bowl, beat cream cheese and sugar until light and fluffy. Beat in egg and vanilla; set aside.

CAKE:
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Stir in juice, margarine, vanilla and egg. Fold in cranberries and orange rind just until mixed. Pour into a 9-inch (23 cm) springform pan. Spread cream cheese mixture over cake batter. Sprinkle with crumb topping. Bake in 350° F (180° C) oven for 65 to 75 minutes or until top springs back when lightly touched in centre. Let cool on rack for 15 minutes; remove outside ring and let cool completely.