¼ lb. butter, softened
1 cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
½ pint sour cream
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups fresh cranberries roughly chopped
½ cup chopped nuts (pecans or walnuts)
½ cup shredded coconut
½ cup sugar
1 teaspoon cinnamon
Mix topping ingredients in a bowl and reserve.
Cream butter and sugar together until light. Beat in eggs, vanilla and sour cream one at a time. Sift together dry ingredients and add to mixture one third at a time. Fold in chopped cranberries.
Spread half the batter in a greased and floured tube pan. Sprinkle with half the topping. Spread remaining batter on top and sprinkle with remaining topping.
Bake in a 350 degree oven for 35 to 40 minutes. Let cool in the pan before removing.
Peg Cochran also writing as Meg London..