Cranberry Coffee Cake

Yield: 1 coffee cake (8 servings)

Nutritional Information Per Serving (1/8 of recipe):
Calories: 135, Fat: 3.8 g, Cholesterol: 13.3 mg, Sodium: 139 mg, Protein: 2 g, Carbohydrate: 23.9 g
Diabetic Exchanges: 1-1/2 Bread/Starch, 1 Fat

Source: "1,001 Delicious Recipes for People with Diabetes"

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Ingredients

1-1/2 C fresh, or frozen, thawed, cranberries
1 C sugar, divided
1 tsp grated orange rind
1-1/2 C flour
2 tsp baking powder
1/2 tsp salt
1 egg
1/4 C orange juice
1/4 C -FF milk
3 T margarine, softened
1/4 - 1/2 C chopped pecans

Arrange cranberries in greased 8-inch square baking pan; sprinkle with 1/2 cup sugar and orange rind. Mix remaining ingredients until just moistened, drop by spoonfuls onto cranberries, spreading batter evenly to sides of pan.

Bake at 400 degrees until wooden pick inserted in center comes out clean, 25 to 30 minutes. Immediately invert coffee cake onto serving plate. Serve warm.