Cranberry Coffee Cake

Ingredients

3/4 cup sugar
1/2 teaspoon Bourbon vanilla bean seeds, or 1 vanilla bean scrapped
2 cups frozen cranberries, thawed
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoons salt
1/2 cup, plus 1 tablespoon, unsalted butter, softened, divided
2 eggs
1/2 cup milk
1/4 cup confectioners sugar, for dusting

Preparation

1
Preheat the oven to 375 degrees F. Line a 9Ă—2-inch round cake pan with parchment paper. Lightly grease the pan and the parchment, set aside.
2
In a small bowl, add the sugar and vanilla bean and mix. Set aside.
3
Place the cranberries in the bowl of a kitchen mixer fitted with a metal blade. Add 1/2 a cup of the sugar-vanilla mixture. Pulse on/off until finely chopped.
4
In a medium mixing bowl, add the flour, baking powder and salt and mix well.
5
In the bowl of a kitchen mixer fitted with a paddle attachment, add 1/2 cup butter and 1 cup of the vanilla sugar and beat on high until well mixed. Add the eggs, one at a time, scraping down the sides with a rubber spatula as needed. Slowly add the flour mixture and milk alternating. Mix to blend.
6
Pour half of the batter into the prepared baking pan. use a rubber spatula to spread evenly. Spread the cranberry-mixture on top of the batter leaving a small boarder. Spoon the remaining batter on top in small spoonfuls, using a spatula to spread out as best as possible.
7
In a small bowled the reserved 1/4 cup vanilla sugar and remaining 1 tablespoon butter. Blend the mixture with your fingertips. Spread over the top layer of the batter.
8
Place in the oven and bake until set, about 50 minutes. Allow the cake to cool completely before removing it from the pan.
9
Once the cake has cooled, remove the cake from the pan and dust with the confectioners’ sugar. Slice and serve.
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About

Cranberry coffee cake perfect for Thanksgiving or Christmas morning. 

Other Names:

kuchen, coffee cake

Yield:

serves 12

Added:

Friday, November 22, 2019 - 4:40pm

Creator:

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