Cranberry Coffeecake

Ingredients:
CAKE:
1/2 c. shortening
3/4 c. granulated sugar
2 eggs
2 c. flour
1 t. baking powder
1 t. baking soda
1/4 t. salt
1 c. plain yogurt
1 t. vanilla
1 can (14oz) whole berry cranberry sauce

GLAZE:
1 c. icing sugar
3-5 t. milk
1 t. vanilla
1/2 cup finely chopped nuts

Directions:
Preheat oven to 350 degrees F. Grease a 10" bundt cake pan and dust with flour. Cream shortening, sugar and eggs in large bowl at medium speed of mixer. Combine separately the flour, baking powder, baking soda and salt. Add to creamed mixture alternatly with the yougurt and vanilla, beating until smooth. Spread half the batter in the pan, spread half of the cranberry sauce over the batter. Top with remaining batter and cranberry sauce.

Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted comes clean. Let cool 20 minutes, then invert on a cooling rack. Cool completely.

Combine the ingredients for the glaze, execpt the nuts, and mix until smooth, drizzle over cake and top with nuts.

Note: Cake can also be cooked in an angel food pan.

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Recipe submitted by: C Saunders -