EASY CRANBERRY COFFEE CAKE

1/2 CUP MELTED BUTTER
2 EGGS
1 1/2 CUP SUGAR
2 CUPS FLOUR
1 1/2 TEASPOONS BAKING POWDER
1/2 TEASPOON SALT
1 1/2 TEASPOONS CINNAMON
1/2 CUP SOUR CREAM
2 CUPS FRESH CRANBERRIES
2 TABLESPOONS TURBINADO SUGAR

PREHEAT OVEN TO 350 DEGREES.  BLEND MELTED BUTTER, EGGS, 1 CUP OF THE SUGAR AND VANILLA.  IN A SEPARATE BOWL COMBINE 2 CUPS FLOUR, BAKING POWDER, SALT AND CINNAMON.  POUR DRY INGREDIENTS INTO THE BUTTER MIXTURE, BLENDING UNTIL JUST COMBINED,  TOSS TOGETHER REMAINING SUGAR AND CRANBERRIES THEN ADD SOUR CREAM AND CRANBERRIES TO THE REST OF THE INGREDIENTS- COMBINE WITH AS FEW STROKES AS POSSIBLE. POUR BATTER INTO A 9X13 INCH PAN AND TOP WITH A SPRINKLE OF TURBINADO SUGAR.
BAKE FOR 30 MINUTES.