Sassamanash Farm Cranberry Coffee Cake

Cake:​
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
 
Topping:
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.