Cranberry Coffee Cake

2 c. sifted all-purpose flour
3 t. double-acting baking powder
1/4 t. salt
1/2 c. sugar
5 T. butter
1 egg, beaten
1/2 c. milk
2-1/2 c. fresh cranberries, coarsely chopped

Topping:
1/4 c. all-purpose flour
1/2 c. sugar
3 T. butter

Sift flour, baking powder, salt, and sugar together. Cut in butter with a pastry blender until crumbly. Mix beaten egg and milk. Add to flour mixture. Stir slowly to mix, then beat until blended well. Butter an 8 x 8 x 2" baking dish and spread batter evenly into it.  Sprinkle cranberries evenly over the top.

For topping, mix flour and sugar together. Cut in butter. Sprinkle over cranberries.

Bake at 375 degrees for 30-35 minutes.

Makes 9 coffee cake squares.

Adapted from 101 All-Time Favorite Cranberry Recipes, p. 8.