1 1/2 c Flour, all-purpose 1 ts Vanilla extract
1 1/2 ts Baking powder 1/2 c Sugar
1/2 ts Salt 1/3 c Flour, all-purpose
1/2 c Sugar 2 tb Butter (or marg.)
1/4 c Shortening 1/4 c Nuts; chopped
1 Egg; beaten 1 1/2 c Cranberries, fresh
2/3 c Milk
Combine 1-1/2 cups flour, baking powder, salt, and 1/2 cup sugar in a
mixing bowl. Cut in shortening until mixture is consistency of
crumbs. Combine egg, milk, and vanilla extract and add to dry
ingredients. Mix well. Turn into a well-greased 8x8x2″ pan.
Combine the 1/2 cup sugar and 1/3 cup flour. Add butter and mix
until the mixture resembles coarse crumbs. Add chopped nuts. Wash
cranberries and put through a food chopper, using coarse blade. Add
to crumbs. Mix well. Scatter over the top of unbaked coffee cake
dough. Bake at 375 degrees for 50 to 55 minutes or until done.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy
Coleman.
Yields
9 squares