Cranberry Orange Coffee Cake

Makes 12 servings

1-1/2	cups biscuit baking mix
1/3	cup granulated sugar
1/3	cup sour cream
1	egg
1	teaspoon vanilla
2	tablespoons orange juice
1	tablespoon plus 1 teaspoon grated orange peel, divided
1	cup fresh or frozen whole cranberries
1/2	cup chopped dried fruit (such as apricots, golden raisins and figs)
1/3	cup coarsely chopped walnuts
1/2	cup brown sugar
2	tablespoons butter, softened
	Whipped cream

Preheat oven to 350°F. Grease 12-inch tart pan with removable-bottom.
Stir together baking mix and granulated sugar in large bowl. Beat together sour cream, egg, vanilla, orange juice and 1 tablespoon orange peel in medium bowl. Add sour cream mixture to baking mix; stir just until moistened. Spread into prepared tart pan.
Sprinkle cranberries, dried fruit and walnuts over batter. Stir together brown sugar, butter and remaining 1 teaspoon orange peel in small bowl; sprinkle over fruit.
Bake 25 to 30 minutes or until lightly browned. Serve warm with whipped cream.

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