Cranberry-Lime Coffee Cake

 Dead simple recipe. Don't be fooled! This is stunningly delicious.

STUFF YOU NEED:
2 cups Bisquick
2 tablespoons granulated sugar
1 beaten egg
whole berry cranberry sauce (canned is fine, about 1/2 can)
1 cup plumped dried cranberries or currants or lingonberries or ok FINE raisins
zest of 1 lime

1/2 cup granulated sugar with cinnamon
chopped walnuts or pecans or hazelnuts or macadamia nuts or red bopple nuts

1 cup powdered sugar
juice of one lime
dash of vanilla extract

STUFF YOU DO:
Zest the lime
Mix the 2 tablespoons granulated sugar, egg, plumped cranberries, lime zest, and Bisquick, pour into a greased 9x12 pan
Top with 1/2 cup cinnamon sugar and nuts
Spoon dollops of cranberry sauce on top of that

Bake at 400F for 18-24 minutes

Juice the lime
Mix the lime juice, vanilla and 1 cup powdered sugar. Add more sugar as needed to make the icing consistent and fairly thick. Put into a plastic bag, remove the air, and snip a tiny corner off to make a piping bag. Pipe glaze across the top of cake after it's cooled. Style points for fanciful piping. I employed unfanciful streusel-style zig-zag pattern unevenly, plus it was too runny.

WOW! This is wonderful- Fluffy inside, with crisp bits on top like a crumble, and the mix of the sour cranberry and lime icing is bright as can be. I'm not big on desserts or pastries, but this tasted like it came from a bakery. Note to self: MAKE THIS MORE OFTEN!

The lime glaze is super-sour, so feel free to omit the lime.  Substituting orange juice or water will be fine.