Recipe adapted from The Gourmet Cookbook

Ingredients:

• 2 cups fresh or thawed frozen cranberries
• 1 3/4 granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 stick unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk (I used 1% because thats what I had, Gourmet calls for Whole)
• Optional: confectioners' sugar for garnish

Method:
Preheat oven to 350F. Butter or spray a 9 by 5 inch loaf pan.

Pulse cranberries with 1/2 cup sugar in a food processor until finely chopped but don't go too far that then end up pureed. Transfer to a fine mesh sieve and let drain over the sink.

Stir or sift together the flour, baking powder and salt in a bowl. Combine butter and remaining 1 1/4 cups sugar in a large bowl and beat with an electric mixer on medium until fluffy, around 3 minutes. Add eggs one at a time and make sure it is all mixed in until adding the second. Beat in vanilla extract. Reduce speed to low and add flour mixture and milk alternatively in 3 batches (flour, milk, flour, milk, flour) and mixing until just incorporated.

Spread one third of the batter evenly in the loaf pan. Spoon half of drained cranberries evenly over batter, leaving a 1/2-inch border on all sides. I used an offset spatula with great success. Top with another 1/3 of batter and remaining cranberries, then cover with remaining batter.

Bake until golden brown and a wooden pick or skewer inserted in center comes out clean, 50 minutes to 1 hour. Cool the cake in the pan on a rack for 30 minutes. Invert cake onto rack. Serve warm or at room temperature. Dust with confectioners' sugar, if desired.

Serves 6 to 8. Can be made one day ahead and kept, covered, at room temperature. Reheat if desired. I sent it with Dave to work after 2 days and he says the leftovers disappeared quickly.

Originally published at http://whitneyinchicago.wordpress.com/2009/10/27/cranberry-coffee-cake/