Cranberry Crunch Coffee Cake - cooking recipe

Ingredients
    2/3 cup butter or 2/3 cup margarine, softened
    1 cup sugar
    1 cup firmly packed light brown sugar, divided
    1/2 cup egg substitute
    2 cups all-purpose flour
    1 1/2 teaspoons ground cinnamon, divided
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup buttermilk
    1/2 teaspoon ground nutmeg
    1/2 cup chopped walnuts
    1 3/4 cups cranberries, minced (fresh or frozen)
Preparation
    Beat butter at medium speed with an electric mixer until creamy; gradually add sugar and 1/2 cup brown sugar, beating well.
    Add egg substitute, beating well.
    Combine flour, 1 teaspoon cinnamon, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
    Mix well after each addition. Spoon half of batter into a greased and floured 13- x 9-inch pan.
    Combine remaining 1/2 cup brown sugar, remaining 1/2 teaspoon cinnamon, nutmeg, and walnuts; sprinkle half of mixture over batter, and top with cranberries.
    Top with remaining batter, and sprinkle with remaining brown sugar mixture.
    Bake at 350\u00b0 for 35 minutes or until a wooden pick inserted in center comes out clean. Cut into squares, and serve coffee cake warm.

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