Cranberry Coffee Cake
Cranberry coffee cake perfect for Thanksgiving or Christmas morning.
Total Steps
9
Ingredients
11
Tools Needed
1
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Simmer + SauceIngredients
- 2 teaspoons baking powder
- 3/4 teaspoons salt
- 2 cups frozen cranberries, thawed
- 2 cups all-purpose flour
- 1/2 teaspoon Bourbon vanilla bean seeds (or 1 vanilla bean scraped)
- 3/4 cup sugar
- 1/2 cup unsalted butter, softened
- 1 tablespoon unsalted butter, softened
- 2 eggs eggs
- 1/2 cup milk
- 1/4 cup confectioners sugar, for dusting
Instructions
Step 1
Preheat the oven to 375 degrees F. Line a 9×2-inch round cake pan with parchment paper. Lightly grease the pan and the parchment, set aside.
Step 2
In a small bowl, add the sugar and vanilla bean and mix. Set aside.
Step 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.
Step 4
In a medium mixing bowl, add the flour, baking powder and salt and mix well.
Step 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.
Step 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.
Step 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.
Step 8
Place in the oven and bake until set, about 50 minutes. Allow the cake to cool completely before removing it from the pan.
Step 9
Once the cake has cooled, remove the cake from the pan and dust with the confectioners’ sugar. Slice and serve.