Jerri found this recipe many years ago when we were living in Kentucky. It has just the right amount of sweetness to balance the tartness of the cranberries. It’s great for breakfast or dessert and is the perfect addition to your midmorning coffee.
INGREDIENTS FOR CRANBERRY TOPPING:
1 lb. cranberries
2 tsp. cornstarch
1/2 cup water
1 cup sugar
3/4 tsp. cinnamon
dash of salt
INGREDIENTS FOR CRUMB TOPPING:
1/4 cup flour
2/3 cup tightly packed brown sugar
1/4 cup softened butter
INGREDIENTS FOR COFFEE CAKE BATTER:
2/3 cup butter
1 cup sugar
2 2/3 cup all-purpose flour
3 tsp. baking powder (or 2 1/2 tsp. baking powder and 1/4 tsp. baking soda)
1 tsp. salt
1 cup milk (or 1/2 cup milk and 1/2 cup buttermilk)
2 tsp. vanilla extract
First, make the cranberry topping. Blend the two teaspoons of cornstarch with a half cup cold water in a large saucepan. Add one pound of washed cranberries. Add the sugar, cinnamon and dash of salt. Bring to boil, turn down heat and cook , stirring frequently, until the cranberries pop open and the mixture thickens. Turn off and let cool.
Second, make the crumb topping. Mix the 1/4 cup flour and brown sugar. Cut in the 1/4 cup of butter until the mixture is crumbly.
Third, set your oven to preheat to 350 degrees. While the oven is heating, prepare the cake batter. Cream the butter and sugar until they are blended. Add the eggs one at a time, beating thoroughly after each. Sift the dry ingredients together into the egg mixture, alternating with the milk.
Beat after each addition until the mixture is smooth. Add the vanilla and beat until blended. Spread the batter into a greased 9” x 13” x 2” pan. Spread on the cranberry topping and sprinkle with the crumb topping. Bake for 35 to 45 minutes until the middle of the cake is done and browned lightly. Serve warm or cool.
NOTE: if you use a combination of milk and buttermilk, be sure to use baking soda as part of the leavening.