• Cooking oil
• 1 tablespoon all-purpose flour
• 1 cup fresh cranberries
• 1/2 cup pitted dates, chopped
• 2 tablespoons walnuts, chopped
• 1 teaspoon orange rind, grated
• 1/2 cup butter, softened
• 1/2 cup dark brown sugar
• 2 tablespoons orange juice
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1 egg
• 1/2 cup nonfat buttermilk

Glaze:

• 1 cup powdered sugar
• 1 teaspoon butter, melted
• 2 tablespoons orange juice

The Sweetness:

1. Preheat oven to 350 degrees. Use cooking spray to coat 9-inch baking pan and then dust pan with approximately 1 tablespoon of flour.

2. In a small bowl, mix together cranberries, walnuts, dates and orange rind.

3. Melt 2 tablespoons butter and stir in brown sugar, orange juice and cinnamon, mixing frequently for 3 minutes.

4. Pour brown sugar mixture into pan and cover it with cranberry mixture.

5. In a medium size bowl, whisk together flour, baking powder and salt. In a large bowl, use a mixer to blend butter and granulated sugar. Add in vanilla and egg.

6. Alternate stirring in flour mixture and buttermilk into granulated sugar mixture. Be sure to start and end with flour mixture. Once blended, pour combined mixture into pan atop cranberries.

7. Bake for approximately 35-40 minutes or until toothpick inserted in the center comes out clean. Allow cake to cool for 5 minutes. Run a knife along edges of pan and once cooled, invert cake onto a serving plate.

8. To create glaze, whisk together powdered sugar, butter and orange juice. Use whisk to drizzle glaze atop coffee cake.