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 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 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 the pan to a boil, turn down the heat and cook, stirring frequently, until the cranberries pop open and the mixture thickens. Remove the pan from the heat and allow the topping to cool.
Second, make the crumb topping. Blend the flour and brown sugar together. Cut in the butter until the mixture is crumbly.
Third, preheat the oven to 350º. 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 th
Courage in the Kitchen 