Cranberry Vanilla Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 47 Minutes |
Ready In: 47 Minutes Servings: 10 |
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Courtesy of the December 2008 Gourmet magazine, this cake makes me drool! Ingredients:
1/2 vanilla bean, split lengthwise |
1 3/4 cups sugar |
2 cups fresh or thawed frozen cranberries |
2 cups plus 1 tablespoon all purpose flour, divided |
2 teaspoons baking powder |
3/4 teaspoon salt |
1 stick plus 1 tablespoon unsalted butter, softened and divided |
2 large eggs |
1/2 cup whole milk |
confectioners' sugar for dusting |
Directions:
1. Preheat oven to 375 degrees F. with rack in middle.
2. Generously butter a 9x2 round cake pan and line with parchment, then butter parchment.
3. Scrape seeds from vanilla bean into a food processor.
4. Add sugar and pulse to combine.
5. Transfer mixture to a bowl.
6. Pulse cranberries with 1/2 cup vanilla sugar in processor until finely chopped NOT pureed.
7. Whisk together 2 cups flour, baking powder and salt.
8. Beat together 1 stick butter and 1 cup vanilla sugar in bowl with electric mixer at medium-high speed until pale and fluffy.
9. Add eggs one at a time, beating well after each addition.
10. Scrape down sides of bowl.
11. Reduce speed to low and mix in flour mixture and milk alternately in batches, beginning and ending with flour, until just combined.
12. Spread half of batter in pan.
13. Spoon cranberries over batter, leaving 1/2 border at edges.
14. Spoon small bits of remaining batter over the cranberries.
15. Smooth gently.
16. Using your fingertips, blend remaining 1/4 cup vanilla sugar with remaining tablespoon butter and flour.
17. Crumble over the top of the cake.
18. Bake 45 to 50 minutes OR until cake tests done with toothpick into CAKE part of cake OR until cake begins to pull away from the pan.
19. Remove from oven.
20. Cool in pan for 30 minutes.
21. Remove cake from pan and cool completely, crumb side up.
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