This coffee cake has a beautiful balance of flavors from the sweetness of the vanilla sugar, and the tartness of the cranberries. The crumb is delicate and buttery. A perfect way to end a fall meal.

Cranberry vanilla coffee cake by Bonjour Cuisine

Cranberry vanilla coffee cake

Servings: 8
Author: Gourmet Magazine December 2008

Ingredients

  • 1/2 vanilla bean, split lengthwise
  • 1 3/4 cups sugar
  • 2 cups fresh or thawed frozen cranberries (6 ounces)
  • 2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 1 stick plus 1 tablespoon unsalted butter, softened, divided
  • 2 large eggs
  • 1/2 cup whole milk
  • Garnish: confectioners sugar

Instructions

  1. Preheat oven to 375°F with rack in middle. 

  2. Generously butter a 9- by 2-inch round cake pan. Line bottom with a round of parchment paper and butter parchment. 

  3. 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.

  4. Pulse cranberries with 1/2 cup vanilla sugar in processor until finely chopped (do not purée).

  5. Whisk together 2 cups flour, baking powder, and salt.

  6. 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.

  7. Reduce speed to low and mix in flour mixture and milk alternately in batches, beginning and ending with flour,until just combined.

  8. 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.

  9. Blend remaining 1/4 cup vanilla sugar with remaining tablespoon each of butter and flour using your fingertips. Crumble over top of cake.

  10. 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. 

Get our top 10 most-loved recipes and weekly menu

“My family has loved each and every recipe we’ve made from Bonjour Cuisine. Try one, and you won’t be disappointed!”

—Jennifer Greene

More Testimonials

Instagram

  • Shakshuka, or eggs poached in a spicy tomato and pepper sauce, has become a mainstream dish, thanks in large part to Israeli chefs such as @ottolenghi and @mikesolomonov Solomonov, who’ve put it on the culinary map. There are of course many possible variations such as adding lamb or beef to the sauce to make it a complete meal, but this simple method, topped with some crumbled feta, is just comfort food at its best. Enjoy!  INGREDIENTS

3 tbsp vegetable oil
1 large yellow onion minced
1 large green bell pepper seeded and finely chopped
1/2 Jalapeno chile pepper cored, seeded and finely chopped
5 medium sized garlic cloves minced
1/4 cup tomato paste
1 28 oz can whole peeled tomatoes
2 1/2 tbsp sugar
1 tsp fine sea salt
1 tbsp paprika
1 tsp ground cumin
1 tsp black pepper
1 sprig of parsley for garnish
4 large eggs
1/2 cup feta cheese, crumbled
2 tbsp parsley, minced
1 tsp Maldon smoked sea salt
INSTRUCTIONS

Heat the oil in a large skillet. Add the onions and saute over meidum heat, until translucent, 5-10 minutes. Add the bell pepper, and jalapeno and saute for another 3-5 minutes. Stir in the tomato paste as well as the garlic and allow to cook for another 2 minutes, making sure the garlic does not brown.
Add the tomatoes and their juices, the sugar, salt, pepper, paprika and cumin. Let the mixture simmer at medium-low heat for about 30 minutes or so, stirring every 5 minutes, until the tomato mixture has thickened and there is little liquid left in the pan.
Using a large spoon, make little 4 dips in the sauce. Carefully crack the eggs, making sure the yolk stays intact, and place each one in the little dip. Cover with a lid, and allow the eggs to set for 5-10 minutes, until the egg whites have become opaque and the yolk are still runny.
Remove the skillet from the heat, allow to rest for a few minutes, and serve, garnished with the feta cheese and minced parsley. Top with Maldon smoked sea salt.
  • This Italian roast lemon chicken recipe is a favourite! It has simple ingredients and the preparation is quick and unfussy. The resulting dish, however, is anything but simple. The chicken is succulent with delicious garlic, lemon and thyme flavours.  INGREDIENTS

12 boneless chicken thighs
1/4 Cup extra virgin olive oil plus 2 tablespoons
1 1/2 Tablespoon minced fresh thyme
1/2 -1 Tablespoon fine sea salt salt to taste
1/2 Teaspoon black pepper
1/4 Teaspoon red pepper flakes
10 peeled garlic cloves
1 Cup dry white wine
1 Cup whole olives (Black or kalamata)
1 preserved lemon (minced) (optional)
3 cups sliced mushrooms
INSTRUCTIONS

Preheat oven to 400 F.
In a large sheet pan, toss the chicken with 1/4 cup olive oil, thyme, salt and black pepper, and red pepper flakes. 
Arrange chicken evenly on the pan, and scatter garlic cloves and olives. Bake, covered with foil, for 40 minutes. 
In the meantime, heat remaining 2 tablespoons olive oil in a large pan over medium-high heat and sauté mushrooms till nicely browned. season with 1/4 teaspoon salt and pepper.
After 40 minutes, add mushrooms and preserved lemons to the pan, and continue cooking, uncovered, for another 30-40 minutes. Chicken should be nicely browned.
  • A delicious, moist vanilla cake that melts in your mouth! The perfect afternoon snack. Replace Oreos with your cookie of choice or omit it all together. It will still be awesome!  INGREDIENTS

1 3/4 cups all purpose flour
1 teaspoon baking powder
3/4 teaspoon fine sea salt
3 large eggs
1 1/4 cups sugar plus two tablespoons sugar
1 teaspoon pure vanilla extract
3/4 cup vegetable oil
3/4 cup milk (or soy / almond milk)
3/4 cup crushed Oreo cookies  INSTRUCTIONS

Preheat oven to 350 F. 
Grease the bottom and sides of a 9 inch springform pan with vegetable oil. 
In a medium bowl, mix the flour, baking and salt with a whisk. 
Using a stand mixer, mix the eggs with the sugar at high speed for about 3 minutes or until pale yellow and fluffy. Reduce speed to medium and add the vanilla, followed by the vegetable oil in a slow pour, until incorporated.
Reduce speed to low and add half the flour mixture. Scrape down sides as needed. Add half the milk to the batter and mix. Repeat with remaining halves of flour and milk. 
Remove the bowl from the stand mixer and gently blend the Oreo cookies into the batter with a spatula. Pour the batter into the prepared springform pan and sprinkle remaining 2 tablespoons sugar on top. 
Bake for 40-50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
Place pan on a wire rack and cool for 10 minutes before removing the side of the pan. Allow cake to cool for about 1 hour before serving.
  • Shabbat prep in progress. So far: oven roasted whole cauliflower with paprika turmeric and garlic, served with creamy tahini dressing. Also shakshuka and roasted eggplant purée with roasted garlic and cumin. Served with zaatar pita chips. Wishing Shabbat Shalom and a restful weekend to all!
  • Happy May 1st 🌸🌸 (cherry blossoms Sakura, Japan)