This recipe comes from the December 2008 issue of Gourmet magazine. Right in time for the holidays! This is a very festive coffeecake to me since it has cranberries in it. I hardly ever use cranberries for anything any other time of the year except for November thru December. It's pretty simple to make. I used a 9 inch springform pan lined with parchment paper. I also am not familiar using vanilla bean so I substituted one teaspoon of vanilla extract and used that in the cake. I think it turned out fine. This is definitely best eaten once it has cooled or the next day at the latest. I had a slice this morning (the last of it) and it really had lost some of its taste. Just not nearly as good. This would be great for breakfast or even as an afternoon "pick me up" with some coffee. Enjoy!
1/2 vanilla bean, split lengthwise
1 3/4 cups sugar
2 cups fresh or thawed frozen cranberries (6 oz) - I used fresh
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 larges eggs
1/2 cup whole milk
Preheat oven to 375 degrees with rack in middle. Generously butter a 9- by 2-inch round cake pan. (I used a springform pan.) Line bottom with parchment paper and butter parchment paper. 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. Transfer to a bowl. (I omitted this step since I used vanilla extract in cake.) Pulse cranberries with 1/2 vanilla sugar (I used plain sugar) in processor until finely chopped - do not puree. 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 alternatively 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 the 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 on top of cake. Bake until a wooden toothpick 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. Garnish with powdered sugar, if desired.