1/2teaspoonvanilla bean paste, or pure vanilla extract
1Tablespoonbutter, cold
1Tablespoonall-purpose flour
Cranberry Filling:
1/3 - 1/2cupwhite granulated sugar, tarter or sweeter
1teaspoonvanilla bean paste, or pure vanilla extract
2cupscranberries, fresh or thawed frozen cranberries
Batter:
2cupsall-purpose flour
2teaspoonsbaking powder
3/4teaspoonsalt, reduce to 1/2 tsp if using salted butter
1/2cupunsalted butter, at room temperature
1cupwhite granulated sugar
1teaspoonvanilla bean paste, or pure vanilla extract
2largeeggs
1/2cupmilk, whole milk recommended
Garnish:
Icing/confectioners sugar
Prevent your screen from going dark
Instructions
Preheat oven to 375°F with rack in centre of the oven. *If your baking pan is dark grey or black, reduce the oven temperature to 360F.
Grease a 9-inch round cake pan or springform pan and line bottom with a round of parchment paper and grease the parchment. *If you have both pans, opt for the springform pan, for easiest removal of the cake.
Prepare the topping: In a small bowl, mix together the sugar, flour and vanilla. Add the butter and use your fingertips to blend the sugar mixture with the butter into crumbs. Place into the fridge until needed.
Prepare the filling: In a food processor, pulse the cranberries with the sugar and vanilla. Do not puree. Set aside.
Prepare the batter: In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl with an electric hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and white sugar at medium speed until pale and fluffy, about 1-2 minutes. Mix in the vanilla. Add the eggs one 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. Do not over-mix once the flour is added, mixing just until the flour is incorporated.
Spread 2/3 of batter into the prepared pan. *If your cranberry mixture has liquid in the bowl, either strain off or use a slotted spoon to transfer the cranberries to the cake, leaving most of the liquid behind. Spoon cranberries over batter, leaving a 1/2-inch border around the edge. Top the cranberries with remaining batter and smooth top gently with a spatula. *As the top batter is thin, you may pull up a bit of the cranberry mixture as you spread the batter. I find it easiest to spoon the batter into the centre of the cake and use a spatula to gently push it towards the edges. That said, don't stress about it if it isn't perfect. It will all be good in the end.
Scatter prepared topping evenly over the top of the cake.
Bake until a cake tester or toothpick 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 15-30 minutes, then remove from pan and cool completely, crumb side up. *If using a springform pan, you can cool just 15 minutes before removing the outer ring, then allow to cool a little longer before sliding off the base. For a regular round baking pan, allow it to cool in the pan the full 30 minutes, then carefully remove and flip back over to be right side up to cool completely on a wire rack.
My cake in a 9-inch springform pan took 45 minutes at 360F, as my pan is dark (and it cooks more quickly). Your cake may vary, so be sure to watch after about 40 minutes of baking.
Notes
Be sure to read the Ingredient and Baker's Notes above this Recipe Card, for more tips on making this recipe. You'll also find Step-by-Step photos, as well.