Fresh Cranberry & Lemon Coffee Cake

Preheat oven to 350 degrees. Grease a 9×13 glass baking dish and set aside.

In a small bowl, mix fresh cranberries with sugar for the filling. Set aside.

In a different bowl, incorporate butter into dry ingredients for the topping until large crumbs form and it resembles sand. Set aside.

In a large bowl, whip butter and sugar together until light and fluffy, about 3 minutes. Reduce mixer speed and stir in eggs, one at a time, lemon zest and vanilla extract. Whip 30 seconds, scrape down sides and whip again for another 30 seconds. Sift all dry ingredients together and pour lemon juice into the milk. With the mixer on low, alternate wet and dry ingredients until everything is just combined. Scrape down the sides of the bowl and mix again briefly. Pour half the batter into the prepared pan. Top with the cranberry mixture. Spread remaining batter over the cranberries and sprinkle with the crumb topping.

Bake 40-45 minutes or until the top starts to brown and a toothpick comes out clean when inserted. Remove from the oven and cool. Store in an airtight container for up to 4 days. Serve with fresh whipping cream.