1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 c. butter, melted
1/2 c. firmly packed light brown sugar
1/2 c. granulated sugar
1 egg
1 tsp. vanilla
1/4 c. diary sour cream
1/2 c. coarsely chopped fresh or frozen cranberries
1/2 c. coarsely chopped pared apples
1/2 c. coarsely chopped walnuts

TOPPING:

1 tbsp. sugar mixed with 1/2 tsp. cinnamon

Sift flour, baking powder, salt, and cinnamon onto a piece of wax paper. Beat butter, brown and granulated sugars and egg in medium size bowl until well mixed. Add vanilla and sour cream. Stir in sifted dry ingredients, then thoroughly mix in cranberries, apple, and nuts.

Spoon mixture into a well greased 8 x 8 x 2 inch baking pan, spreading into corners and smooth the surface. Sprinkle topping evenly over all. Bake in a moderate oven (350 degrees) for about 30 minutes or until cake begins to pull from sides of pan and top springs back when lightly touched with finger tips. Cool in pan on a wire rack, then cut into 1 inch bars. Makes about 16 bars.