Jerri found this recipe over 30 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 eggs
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

PROCEDURE

First, make the cranberry topping. Blend the 2 teaspoons of cornstarch with a half cup cold water in a large saucepan. Add 1 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 40 minutes until lightly browned in the center. Serve warm or cool. It is excellent with a little butter, but as the lady said, "What isn't?"