Cranberry Orange Coffee Cake

This recipe is courtesy of Imperial Margarine

Crumb Topping:
3/4 cup all-purpose flour
½ cup granulated sugar
½ cup margarine

Cream Cheese Layer:
½ lb. cream cheese, softened
1/3 cup granulated sugar
1 egg
1 tsp vanilla extract

Cake: 
2 cups all-purpose flour
1 cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
3/4 cup orange juice
1/4 cup margarine, melted
1 tsp vanilla extract
1 egg
2 cups coarsely chopped fresh or frozen cranberries
2 tbsp grated orange rind

Crumb Topping: Blend flour, sugar and margarine together and set aside

Cream Cheese Layer: Beat ingredients together until fluffy and set aside

Cake: In large bowl combine flour, sugar, baking powder, baking soda, salt
Stir in juice, margarine, vanilla and egg
Fold in cranberries and orange zest
Pour batter into prepared 9"springform pan
Spread cream cheese over top of batter
Sprinkle with crumb topping
Bake at 350F for 65-75 minutes or until top springs back when lightly touched in centre
Let cool on rack for 15 minutes
Remove outside ring of pan and let cake cool completely

Makes 12 servings