Make one 8-inch square cake. Approximately 9 servings. Preparation time: 20 minutes.

CAKE BATTER:

1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. (3/4 stick) unsalted butter, softened
1/4 c. sugar
2 tsp. grated orange rind
2 eggs
1/2 c. milk

STREUSEL:

1/2 c. light brown sugar
1/4 c. flour
1/2 tsp. cinnamon
2 tbsp. butter, softened
1/2 c. chopped walnuts

CRANBERRY FILLING:

1 1/2 c. Ocean Spray fresh or frozen cranberries
1/4 c. sugar
2 tbsp. orange juice

1. Preheat oven to 350 degrees. Grease and flour 8-inch square cake pan. Stir together flour, baking powder and salt on piece of wax paper until well mixed.

2. Cream together butter, sugar and orange rind in large bowl. Add eggs one at a time, beating well after each addition. Stir in flour mixture alternately with milk, beginning and ending with flour. Set batter aside.

3. Streusel: Combine all streusel ingredients in small mixing bowl. Mix together with fork until crumbly. Set mixture aside.

4. Cranberry Filling: Place all ingredients in small saucepan. Cook over medium heat, stirring constantly, until berries pop. Remove from heat; cool to room temperature.

5. Spread half of the coffee cake batter over bottom of prepared pan. Sprinkle with half of the streusel mixture; spoon on half the cranberry filling. Cover with remaining batter, sprinkle with remaining streusel.

6. Bake 50 to 60 minutes until toothpick inserted in center comes out clean. Cool on wire rack. Serve warm or at room temperature.