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CRANILLA COFFEE CAKE 1/4 cup Watkins Vanilla Dessert Mix 1 cup sugar 3/4 cup water 1/4 cup butter, softened 1 cup fresh cranberries 1 egg, well beaten 1 tsp. Watkins Vanilla Extract 1-3/4 cups all-purpose flour 2 tsp. Watkins Baking Powder 1/2 tsp. freshly ground Watkins Sea Salt 1/8 tsp. Watkins Nutmeg Topping: 1 Tbsp. butter, melted 3 Tbsp. sugar 1/2 tsp. 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 loaf pan, smoothing top. Bake at 350 degrees (F) 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, approximately 12 servings http://www.watkinsonline.com/jcooper Jacquelyn Cooper Watkins Independent Associate #099046N Watkins Online Catalog:  http://www.watkinsonline.com/jcooper E-mail:  watkins@timelysuggestions.com

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