In a sauce pan bring to boil 1 cup water and 3 tablespoons sugar. Add the cranberries and boil for a few minutes, until you hear them start to pop or crack. Remove from heat and let them soak while you make the cake.

Preheat oven to 350; grease 9×13 metal pan.

Mix all the ingredients for the cake in a mixer for 7 minutes (this is key to make the pudding set). I love to use my Kitchen Aid mixer for this!

Meanwhile, mix together brown sugar, sugar and cinnamon in a bowl.

Once the cake is done mixing for 7 minutes, pour half of the batter in the greased 9×13 metal pan. Sprinkle ½ of the brown sugar mix over the cake in the pan.

Pour the remaining batter on and sprinkle with remaining sugar. And swirl with knife.

Drain the cranberries and let them sit on the counter.

Place in the oven and bake for 10 minutes. Then open the oven and sprinkle the cranberries on top of the coffee cake. Do not push them in or swirl, just leave them on top. Close the oven and bake for another 25 minutes. Or until the cake is set and is pulling away from the edges. Let it completely cool so it does not crumble when you cut and serve it.