3/4 c. butter, softened
1 c. sugar
2 eggs
1 c. sour cream or buttermilk
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Cream together butter and sugar. Add eggs and sour cream; mix well. Combine flour, baking powder, baking soda, salt and cinnamon; mix well and add to creamed mixture. Place in greased and floured 13 x 9 x 2-inch baking pan.

TOPPING:

3/4 c. brown sugar
1/2 c. walnuts, chopped
1 tsp. cinnamon
1 (16 oz.) can whole cranberries

Mix topping ingredients, except cranberries, and sprinkle over top; stir and then add cranberries by spoon on top.

Bake at 350 degrees for 35 to 40 minutes.

(Coffee cake can be prepared the day ahead, covered and chilled overnight. But, hold the cranberries until just before putting it into the oven the day of serving.)