My H-E-B Texas Life Magazine December 2013
1stick + 1 Tbsp. butter,
1 tsp.vanilla extract,
2c.cranberries, fresh or thawed if frozen,
2c.flour + 1 Tbsp., divided,
2 tsp.baking powder,
1Preheat 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.
2Combine sugar and vanilla in a bowl.
3In the bowl of a food processor combine 1/2 cup sugar-vanilla mixture, zest and frozen cranberries. Pulse until coarsely chopped.
4Whisk together 2 cups flour, baking powder, and salt.
5Beat 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. Add eggs 1 at a time, beating well after each addition. Scrape down sides and bottom of bowl. Reduce speed to low and mix in flour mixture alternately with milk, beginning and ending with flour, until all is combined.
6Spread half of batter in pan, then spoon cranberry sugar mixture over it, leaving 1/2 inch border around edge. Top with remaining batter and smooth top.
7Blend remaining 1/4 cup sugar-vanilla mixture with 1-tablespoon butter and remaining flour using your fingertips. Sprinkle over batter.
8Bake 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, crumb side up.
No Nutritional Information Available