1 stick + 1 Tbsp. butter
* parchment paper
1 3/4 c. sugar
1 tsp. vanilla extract
2 Tbsp. orange zest
2 c. cranberries, fresh or thawed if frozen
2 c. flour + 1 Tbsp., divided
2 tsp. baking powder
2 tsp. salt
2 large eggs
1/2 c. whole milk
Preheat oven to 375°F with rack in the middle. Generously butter a
9" x 2" inch round cake pan. Cut parchment paper to fit bottom of pan
and place over buttered bottom of the pan.
Combine sugar and vanilla in a bowl.
In the bowl of a food processor combine 1/2 cup sugar-vanilla mixture,
zest and frozen cranberries. Pulse until coarsely chopped.
Whisk together 2 cups flour, baking powder, and salt.
Beat together 1 stick butter and 1 cup sugar-vanilla mixture in a bowl
with an electric mixer at Medium-High speed until pale and fluffy. Ad
d eggs 1 at a time, beating well after each addition. Scrape down side
s and bottom of bowl. Reduce speed to low and mix in flour mixture alt
ernately with milk, beginning and ending with flour, until all is comb
Spread half of batter in pan, then spoon cranberry sugar mixture over
it, leaving 1/2 inch border around edge. Top with remaining batter and
Blend remaining 1/4 cup sugar-vanilla mixture with 1-tablespoon butter
and remaining flour using your fingertips. Sprinkle over batter.
Bake until wooden pick inserted into cake (not into cranberry filling)
comes out clean and sides begin to pull away from pan, 45-50 minutes.
Cool in pan 30 minutes, then remove from pan and cool completely, cru
mb side up.