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Cranberries: Cranberry Coffee Cake

Source of Recipe

Weezie
Cranberry topping: Blend 2 tsp corn starch with 1/2 cup water. Add 1 pound or 4 cups of cranberries, 1 cup sugar and 1 tsp cinnamon. Bring to a boil and cook until berries pop and the topping thickens. Set aside until cool.

Crispy topping: Mix 1/4 cup flour, 2/3 cup brown sugar, 2/3 cup rolled oats. Cut in 1/4 cup butter until crumbly. Set aside.

Coffee cake:
2/3 cup butter
2 eggs
2 tsp almond flavouring
2-2/3 cups flour
1 tsp salt
1 cup sugar
1 tsp vanilla
3 tsp baking powder
1 cup milk

After creaming butter and suggar, add vanilla, almond flavouring and eggs, beating well after each. Mix dry ingredients. Add alternatively with milk. Spread batter in greased pan 13x9x2 inches (She used a springform pan). Spread cranberry topping over cake mixture. Sprinkle crispy topping ober the fruit. Bake 350 deg for 35 minutes. (She said she cooks for almost 1 hr, but maybe springpan is smaller, so batter isn't spread out as much) Serve warm or cool.