Cranberry Vanilla Coffee Cake Gourmet, December 2008 1/2 vanilla bean, split lengthwise 1 3/4 cups sugar

2 cups fresh or thawed fro en cranberries !" ounces# 2 cups plus 1 tablespoon all$purpose flour, divided 2 teaspoons ba%ing powder 3/4 teaspoon salt 1 stic% plus 1 tablespoon unsalted butter, softened, divided 2 large eggs 1/2 cup whole mil% &onfectioners sugar, for dusting 'reheat oven to 3()*+ with rac% in middle, Generousl- butter a .$ b- 2$inch round ca%e pan, /ine bottom with a round of parchment paper and butter parchment, 0crape seeds from vanilla bean into a food processor with tip of a paring %nife !reserve pod for another use if desired#, 1dd sugar and pulse to combine, 2ransfer to a bowl, 'ulse cranberries with 1/2 cup vanilla sugar in processor until finel- chopped !do not pur3e#, 4his% together 2 cups flour, ba%ing powder, and salt, 5eat together 1 stic% butter and 1 cup vanilla sugar in a bowl with an electric mi6er at medium$high speed until pale and fluff-, 1dd eggs 1 at a time, beating well after each addition, 0crape down side and bottom of bowl, 7educe speed to low and mi6 in flour mi6ture and mil% alternatel- in batches, beginning and ending with flour, until 8ust combined, 0pread half of batter in pan, then spoon cranberries over it, leaving a 1/2$inch border around edge, 0poon small bits of the remaining batter over the top of the cranberries and smooth them with as gentle of a hand as possible, 5lend remaining 1/4 cup vanilla sugar with remaining tablespoon each of butter and flour using -our fingertips, &rumble over top of ca%e, 5a%e until a wooden pic% inserted into ca%e !not into cranberr- filling# comes out clean and side begins to pull awa- from pan, 4) to )0 minutes, &ool in pan 30 minutes, then remove from pan and cool completel-, crumb side up, Do ahead9 &offee ca%e can be made 1 da- ahead and %ept, tightl- wrapped, at room temperature,