Text 5451, 87 rader
Skriven 2011-01-02 05:11:14 av Dave Drum (1:18/200.0)
Ärende: Gourmet 371
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cranberry Vanilla Coffeecake
 Categories: Cakes, Breakfast, Fruit
      Yield: 8 servings
 
    1/2    Vanilla bean; split
           - lengthwise
  1 3/4 c  Sugar
      2 c  Fresh or thawed frozen
           - cranberries
      2 c  + 1 tb all-purpose flour;
           - divided
      2 ts Baking powder
    3/4 ts Salt
      8 tb + 1 tb unsalted butter;
           - softened, divided
      2 lg Eggs
    1/2 c  Whole milk
 
  Garnish: confectioners sugar
  
  Vanilla is arguably one of the best scents in the world,
  and it permeates this tender cake in the form of a simple
  vanilla sugar. A zesty cranberry filling lies beneath the
  crumble top.
  
  Preheat oven to 375oF with rack in middle. Generously butter
  a 9" by 2" round cake pan. Line bottom with  parchment paper
  and butter parchment.
  
  Scrape seeds from vanilla bean into a food processor with
  tip of a paring knife (reserve pod for other 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 purOe).
  
  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 Tb ea
  of butter and flour using your fingertips. Crumble over top
  of cake.
  
  Bake until a wooden pick inserted into cake (not in cranberry
  filling) comes out clean and side begins to pull away from
  pan, 45 to 50 minutes. Cool in pan 30 minutes, then remove
  from pan and cool completely, crumb side up.
  
  CooksA note: Coffeecake can be made 1 day ahead and kept,
  tightly wrapped, at room temperature.
  
  Recipe by Melissa Roberts
  
  December 2008 | Gourmet
  
  Serves 8
  
  MM Format by Dave Drum - 24 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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