Recipe(tried): Cranberry Crumb Coffeecake (Woman's Day, 1970's)

CRANBERRY CRUMB COFFEECAKE

Cranberry Topping (recipe follows)
Crumb Topping (recipe follows)
FOR THE CAKE BATTER:
2/3 cup butter or margarine, softened
1 cup sugar
2 eggs
2 2/3 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
1 cup milk
2 teaspoons vanilla extract

First prepare the Cranberry Topping and cool it while preparing cake. Mix the Crumb Topping and set it aside.

Cream the butter or margarine and sugar until blended. Add eggs one at a time blending thoroughly after each.

Mix dry ingredients and add alternately with milk, beating after each addition until smooth. Add vanilla and spread in a greased 13x9x2 inch pan.Spread with Cranberry Topping then sprinkle with Crumb Topping.

Bake in preheated 350 degree F oven for about 35 minutes. Serve warm or cool.

CRANBERRY TOPPING

2 teaspoons cornstarch
1/2 cup water
1 pound cranberries, washed
1 cup sugar
3/4 teaspoon ground cinnamon

Blend cornstarch with 1/2 cup water in a large saucepan. Add cranberries, sugar and cinnamon. Bring mixture to a boil and cook, stirring, until cranberries pop open and mixture is thickened.

CRUMB TOPPING

1/4 cup all-purpose flour
2/3 cup brown sugar, packed
1/4 cup soft butter

Mix together flour and brown sugar. Cut in butter until crumbly.

Source: Woman's Day Encyclopedia of Cookery c.1979