December 2010 Bookclub: Cranberry Vanilla Coffee Cake (The Smitten Kitchen)
1/2 cup sugar
1/2 tsp vanilla extract
2 cups fresh or thawed frozen cranberries (6 oz)
2 cups flour
2 tsp baking powder
3/4 tsp salt
1 stick butter
1 cup sugar
1 tsp vanilla extract
2 large eggs
1/2 cup milk
1/4 cup sugar
1 tbsp butter
1 tbsp flour
Confectioners sugar for dusting
Preheat oven to 375 with rack in middle. Generously buter a 9-by 2-inch round cake pan. Line bottom with round of parchment paper and butter parchment.
Pulse cranberries in a food processor with 1/2 cup sugar and 1/2 tsp vanilla extract
Mix 2 cups flour, baking powder, and salt. Set aside.
Beat together 1 stick butter, 1 cup sugar, 1 tsp vanilla in a bowl with an electric mixer at medium-high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addtion. Scrape down side and bottom of bowl. Reduce speed to low and mix in flour mixture and 1/2 cup milk alternately in batches, beginning and ending with flour, until just combined.
Spread half of batter in pan, then spoon cranberries over it, leaving a 1/2 inch border around edge. Spoon small bits of the reamining batter over the top of the cranberries and smooth them with as gentle a hand as possible.