Cranberry Vanilla Coffee Cake Recipe

How to make it

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• Preheat oven to 375 degrees F. with rack in middle.
• Generously butter a 9x2" round cake pan and line with parchment, then butter parchment.
• Scrape seeds from vanilla bean into a food processor.
• Add sugar and pulse to combine.
• Transfer mixture to a bowl.
• Pulse cranberries with 1/2 cup vanilla sugar in processor until finely chopped NOT pureed.
• Whisk together 2 cups flour, baking powder and salt.
• Beat together 1 stick butter and 1 cup vanilla sugar in bowl with electric mixer at medium-high speed until pale and fluffy.
• Add eggs one at a time, beating well after each addition.
• Scrape down sides of 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.
• Spoon cranberries over batter, leaving 1/2" border at edges.
• Spoon small bits of remaining batter over the cranberries.
• Smooth gently.
• Using your fingertips, blend remaining 1/4 cup vanilla sugar with remaining tablespoon butter and flour.
• Crumble over the top of the cake.
• Bake 45 to 50 minutes OR until cake tests done with toothpick into CAKE part of cake OR until cake begins to pull away from the pan.
• Remove from oven.
• Cool in pan for 30 minutes.
• Remove cake from pan and cool completely, crumb side up.