Cranberry Coffee Cake
By: Simmer + Sauce
Published: Friday, November 22, 2019 - 4:40pm

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 9×2-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.

About

Cranberry coffee cake perfect for Thanksgiving or Christmas morning.