I love cranberries! If you stay at the inn, you will often see them in coffeecakes. This cranberry cake would work as a coffee cake, but is stellar as a dessert. Not too sweet, and lovely moist cake. I served it with sweetened sour cream, but it would be great with ice cream or whipped cream.
I usually stock up on fresh cranberries in the fall. They keep well in the freezer. The original recipe wanted the cranberries defrosted, but I made it with them still frozen. It also called for seedless raspberry jam, but I just used what I had in the fridge, which was red currant jam.