Finding Thyme to Cook

Thyme is of the Essence

Crazy for More Cranberries – Cranberry Vanilla Coffee Cake!!

Cranberry Vanilla Coffee Cake

Adapted from Gourmet

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This coffee cake is so simple to make and the result is fabulous!!!    Since you use vanilla sugar throughout each process, the essence of vanilla is tasted everywhere, but not overwhelming.  I would suggest using a 9×2 inch cake pan. I only had a 1 1/2 inch and the cake came out the top a bit and it was difficult to take out without it splitting.  If you like cranberries, you will love this coffee cake and will make it often!!!

  • ½ vanilla bean, split lengthwise
  • 1 3/4 cups sugar
  • 2 cups fresh (or frozen) cranberries
  • 2 cups (plus 1 tablespoon) all-purpose flour – divided
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 stick (plus 1 tablespoon) unsalted butter, softened – divided
  • 2 large eggs
  • ½ cup whole milk
  • Confectioner’s sugar for dusting

Preheat oven to 375 with rack in the middle.

Grease and butter a 9×2 inch round cake pan and line bottom with parchment and butter parchment.

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Scrape seeds from vanilla bean into food processor and add sugar.  Pulse to combine.  Transfer to large bowl

Pulse cranberries with ½ cup vanilla sugar in processor until finely chopped (do not puree).

Whisk together 2 cups of flour, baking powder and salt in a bowl.

In another bowl beat together 1 stick of butter with 1 cup of vanilla sugar at medium -high speed with electric mixer until pale and fluffy.

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Add eggs one at a time, beating well after each addition. Scrape down sides of bowl.

Reduce speed to low and mix in flour mixer and milk alternately in batches, beginning and ending with flour – just until combined.

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Spread half of batter into prepared pan.

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Spoon over cranberries, leaving a ½ inch border around edge.

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Spoon small bits of remaining batter over top of cranberries and gently smooth over.

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Blend 1/4 cup vanilla sugar with remaining tablespoon of butter and flour using fingertips. Crumble evenly over top of cake.

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Bake for approximately 45-50 minutes. Cool in pan for 30 minutes, then remove and cool completely on rack (crumb side up).

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Slice, serve and ENJOY!!

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PRINT RECIPE

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