Cranberry Vanilla Coffeecake
Cranberry Vanilla Coffeecake might be just the morn meal you are searching for. This vegetarian recipe serves 8. One serving contains 452 calories, 5g of protein, and 13g of fat. Head to the store and pick up cranberries, plus 1 tablespoon butter, vanilla bean, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 hours.
Anweisungen
Preheat oven to 191° with rack in middle. Generously butter a 9- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter parchment.
Scrape seeds from vanilla bean into a food processor with tip of a paring knife (reserve pod for another use if desired).
Add sugar and pulse to combine.
Pulse cranberries with 1/2 cup vanilla sugar in processor until finely chopped (do not purée).
Whisk together 2 cups flour, baking powder, and salt.
Beat together 1 stick butter and 1 cup vanilla sugar 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 addition. Scrape down side and bottom 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, 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 tablespoon 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.
Coffeecake can be made 1 day ahead and kept, tightly wrapped, at room temperature.