CRANBERRY COFFEE CAKE

2 cups fresh or thawed frozen cranberries (8 oz.)
l-3/4 cups sugar
2 cups flour
2 tsp. baking powder
l/4 tsp. salt
l stick butter softened
2 large eggs
l tsp. vanilla
l/2 cup whole milk
confect. sugar
Heat oven 350. Pulse cranberries with l/2 cup of sugar in food processor until finely chopped (do not puree). Transfer to a sieve and let drain while making batter. Sift together flour, baking powder and salt. Beat together butter and remaining l-l/4 cups sugar in large bowl with electric mixer at med-high speed until light and fluffy, about 5 mins. with a standing mixer or about 8 mins. with a handheld. Add eggs l at a time beating wella fter each addition then beat in vanilla. Reduce speed to low and add flour mixture and milk alernatly in batches beginning and ending with flour and mixing until just incorporated. Spread one third of batter evenly in well buttered loaf pan then spoon half of drained cranberreis evenly over batter leaving a l/2″ border along sides. Top with another third of batter and remaining cranberries, leaving a l/2″ border along sides then cover with remaining batter. Bake in middle of oven until golden brown and a tester inseted in center comes out without crumbs, l to l-l/4 hrs. Cool cake in pan on rack 30 mins. Invert cake onto rack. Serve warm or at room temp. Cake can be made l day ahead. Cool completely then stoe in foil at room temp. Bake in 9×5 loaf pan.
Gourmet Februqry 2003