I’m going to miss Gourmet magazine. It was one of my favourites and I never made a cake from it that I didn’t love. In honour of the passing of Gourmet Magazine and this coming weekend’s Cranberry Festival in central Ontario, I thought I’d post this fabulous cranberry coffee cake recipe. If you’re a fan of cranberries, you’ll not go wrong with this pretty cake!
Cranberry Vanilla Coffee Cake
Summary: This is a beautiful way to enjoy Fall’s fresh cranberries, or other times of year, you can make this with frozen cranberries. A lovely brunch table cake!
- 1/2 vanilla bean, split lengthwise
- 1 3/4 cups sugar
- 2 cups fresh or thawed frozen cranberries (6 oz)
- 2 cups plus 1 tablespoon all-purpose flour, divided
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 stick (1/2 cup) plus 1 tablespoon unsalted butter, softened, divided
- 2 large eggs
- 1/2 cup whole milk
- Preheat oven to 375° F with rack in centre of oven. Generously butter a 9 x 2-inch round cake pan and line the bottom with a round of parchment paper. Butter the parchment as well.
- Scrape seeds from the vanilla bean into a food processor. Add sugar and pulse to combine. Transfer to a bowl.
- Pulse the cranberries with 1/2 cup vanilla sugar in the same processor until finely chopped (do not let it become puree).
- In a bowl, whisk together 2 cups of the flour, the baking powder, and salt.
- Beat together 1 stick butter (1/2 cup) and 1 cup of the reserved vanilla sugar in a bowl with an electric mixer at medium-high speed until pale and fluffy. Add eggs one at a time, beating well after each addition. Scrape down the bowl. Reduce speed to low and mix in flour mixture and 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. Top with remaining batter and smooth top.
- Blend remaining 1/4 cup vanilla sugar with remaining 1 Tbsp. each of butter and flour using your fingertips. Crumble over top of cake.
- Bake until a wooden pick inserted into 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. Dust with powdered icing sugar, if desired.
- Can be made 1 day ahead and kept, tightly wrapped, at room temperature.
Prep time: 15 min | Cook time: 45 min | Total time: 1 hour
Number of servings (yield): 8
Adapted from a Gourmet recipe