December 2010 Bookclub: Cranberry Vanilla Coffee Cake (The Smitten Kitchen)

This is a delicious coffee cake that I would highly recommend by the Smitten Kitchen.  I found it at http://www.smittenkitchen.com/.  I made a few adjustments to the recipe and made it easier to read… but you can find the original at the link.  Enjoy!
Cranberry Vanilla Coffee Cake
Cranberry layer

1/2 cup sugar
1/2 tsp vanilla extract
2 cups fresh or thawed frozen cranberries (6 oz)

Dry Ingredients:
2 cups flour
2 tsp baking powder
3/4 tsp salt

Wet Ingredients
1 stick butter
1 cup sugar
1 tsp vanilla extract
2 large eggs
1/2 cup milk

Top Layer
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.

Blend remaining 1/4 cup vanilla sugar with 1 tbsp butter and 1 tbsp flour using your fingertips.  Crumble over top of cake.
Bake until a wooden pick inserted int cake (not into cranberry filling) comes out clean and side begins to pull away from pan, 45 to 50 minutes.  Cool in pan 30 minutes, then remove from pan and cool completely, crumb side up.
DO AHEAD: Coffee cake can be made 1 day ahead and kept, tightly wrapped, at room temperature.
LOVE THIS RECIPE – THANK-YOU SMITTEN KITCHEN!

One Comment on “December 2010 Bookclub: Cranberry Vanilla Coffee Cake (The Smitten Kitchen)

  1. Wow that sounds YUM!!! I have been looking online for a good coffee cake recipe since coming here to NZ!~ I will most definetly try this Janna… Will let you know what others think. Thanks again! ❤

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: