Greetings, my friends! It’s Gobble here, from the cozy kitchen of Food and Meal, and today I’m practically giddy to share with you a culinary creation that holds a special place in my heart – the Cranberry Vanilla Coffee Cake. Now, it might seem like a simple pleasure, but trust me, there’s nothing ordinary about this delightful dish.
The inspiration for creating this particular coffee cake came to me on a crisp autumn morning, when the air was fresh with the promise of the coming winter. The sight of crimson cranberries at the local farmer’s market sparked a memory – the kind that’s wrapped in warmth and nostalgia. My grandmother’s kitchen came to mind, with its inviting aromas and the gentle hum of the old oven working its magic.
This coffee cake is more than just a recipe; it’s a homage to those cherished moments. The tartness of the cranberries, handpicked and bursting with flavor, pairs beautifully with the subtle sweetness and exotic scent of vanilla. Each bite is a dance of contrasts – the fruit’s zesty punch softened by the vanilla’s soothing melody.
Baking this cake feels like wrapping yourself in a blanket of comfort. It’s perfect for those lazy Sunday mornings, when the world seems to pause just long enough for you to savor life’s simple joys. Or for those times when the heart longs for an edible embrace to pair with a cup of coffee and a good book. So, from my kitchen to yours, I invite you to share in this experience, to create and enjoy a slice of home-spun happiness.
Cranberry Vanilla Coffee Cake Recipes
Cranberry Vanilla Coffee Cake
Ingredients
- 1/2 vanilla bean split lengthwise
- 1 3/4 cups sugar
- 2 cups cranberries 6 ounces, fresh or thawed frozen
- 2 cups all-purpose flour plus 1 tablespoon ,divided
- 2 teaspoons baking powder
- 3/4 teaspoon fine sea salt
- 1 stick punsalted butter lus 1 tablespoon ,softened, divided
- 2 large eggs
- 1/2 cup whole milk
Garnish
Instructions
- Preheat oven to 375°F 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. Transfer to a bowl.
- 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 30minutes, then remove from pan and cool completely, crumb side up.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Oven-Baked Cranberry Vanilla Coffee Cake
Begin by preheating your oven to 350°F (175°C) and preparing a 9×9-inch (23×23 cm) square baking pan by greasing and flouring it. In a mixing bowl, combine flour, baking powder, baking soda, and salt, setting this dry mixture aside. In a separate large mixing bowl, cream together softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, a process that should take approximately 2-3 minutes. Add eggs one at a time, ensuring each is fully incorporated before adding the next, and stir in the vanilla extract. Gradually introduce the dry mixture to the wet mixture, alternating with sour cream, starting and ending with the dry ingredients. Mix until just combined. Gently fold in fresh cranberries and chopped walnuts if desired. Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Allow the coffee cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Tips for making Cranberry Vanilla Coffee Cake
Cooking Tips
To ensure your cake sings with perfection, consider these tips: sift your flour for a silky texture, coat cranberries in flour for even distribution, cream butter and sugar for a light texture, be gentle when mixing flour, use frozen cranberries if fresh ones are unavailable, and consider adding orange zest for a citrusy note.
Allowing the cake to cool in the pan is essential to preserve its structure, despite the tempting aroma filling your kitchen. Baking this Cranberry Vanilla Coffee Cake is an experience that transcends a mere recipe, inviting you to savor each ingredient and step. When shared with loved ones alongside a cup of coffee or tea, it becomes a medium for expressing affection and multiplying joy.
Serving Suggestions
When tasked with providing serving suggestions for a Cranberry Vanilla Coffee Cake recipe, I align my response with desserts from the given list that share a context, taste profile, or cultural relevance. While none of the listed recipes closely resemble a Cranberry Vanilla Coffee Cake, I draw inspiration from items like S’more Cookies, Cherry Cobbler, Chocolate Babka, Marble Pound Cake, Blueberry Cobbler, Cranberry Cobbler, Fudgy Hamentashen, Vanilla Oreo Cake, Japanese Pancakes, Tempura Ice Cream, and Pancakes Dorayaki—considering them within the broader category of sweet baked goods or desserts. Consequently, I offer hypothetical serving suggestions for the coffee cake, emphasizing elements like elegant presentation with whipped cream, complementary accompaniments such as vanilla ice cream, tartness enhancement through cranberry syrup, and flavor elevation with fresh orange zest. These suggestions aim to enhance the overall enjoyment and presentation of the Cranberry Vanilla Coffee Cake, but it’s important to note that they are not direct recommendations from a specific recipe for such a cake.
FAQs about Cranberry Vanilla Coffee Cake
- Can I use frozen cranberries? Fresh cranberries are recommended for the best texture and flavor. If using frozen, do not thaw them; add them directly to the batter.
- Can I make this coffee cake ahead of time? Absolutely! It can be made a day in advance and stored in an airtight container at room temperature.
- How do I store leftovers? Leftover coffee cake can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Can I freeze Cranberry Vanilla Coffee Cake?Yes, you can freeze it. Wrap slices tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw at room temperature before enjoying.
- Can I omit the nuts for a nut-free version?Absolutely! You can skip the nuts for a nut-free version without compromising the overall taste and texture.
Conclusion
In the conclusion of a blog post about Cranberry Vanilla Coffee Cake, we bring the article to a close by summarizing the key points and perhaps suggesting occasions when this cake could be enjoyed or variations to the recipe. It’s important to also evoke imagery or sentiments that resonate with the spirit of the cake – which in this case is a harmonious blend of tart cranberries and sweet vanilla, against the comforting backdrop of a coffee-infused cake.
Cranberry Vanilla Coffee Cake is the perfect fusion of flavors that speaks to the comfort of home baking while offering a twist on the traditional coffee cake. With its moist crumb, the tanginess of cranberries that cut through the richness, the aromatic hints of vanilla, and the subtle depth added by coffee, this cake stands out as an alluring treat for various occasions. Whether it’s a cozy gathering, a festive holiday brunch, or simply a personal indulgence alongside your favorite cup of Joe, this cake’s unique combination of flavors makes it a memorable addition to any table.
For enthusiasts looking to explore similar recipes or delve into the finer details of creating gourmet home-baked goods, visiting Food And Meal or foodandmeal.com can provide an extensive resource. On their platform, one can find a plethora of recipes, tips, and inspiration for those eager to expand their culinary horizons. Their commitment to sharing the love for food reflects in the careful curation of their content – designed to help you in mastering dishes like the Cranberry Vanilla Coffee Cake and beyond.
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.