Cranberry season is here and a good reason to bake a coffeecake featuring them. This recipe is one that I have had for a long time, originally from my beloved Gourmet Magazine – always a fool-proof way to go. Excellent with coffee or tea. One of the things that makes this recipe a favorite is its simplicity. Other than the seasonal cranberries, the rest of the ingredients are usually on hand.

Ingredients:

1. 2 cups fresh cranberries 
2. 1 cup granulated sugar
3. 2 cups all-purpose flour
4. 1 tablespoon baking powder
5. 3/4 teaspoon salt
6. ½ stick unsalted butter, softened
7. 2 large eggs
8. 1/2 cup whole milk 
9. Garnish: confectioners’ sugar

Directions:

Preheat oven to 350°F.

Pulse cranberries with 1/2 cup granulated sugar in a food processor until finely chopped (do not purée). Transfer to a sieve and let drain while making batter. 

Sift together flour, baking powder, and salt. Beat together butter and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 5 minutes with a standing mixer or about 8 minutes with a handheld. 

Sift together flour, baking powder, and salt. Beat together butter and remaining 1/2 cup granulated sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 5 minutes with a standing mixer or about 8 minutes with a handheld. 

Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour mixture and milk alternately 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 cranberries evenly over batter, leaving a 1/2-inch border along sides. 

Top with another third of batter and remaining cranberries, leaving a 1/2-inch border along sides, then cover with remaining batter. 

Bake in middle of oven until golden brown and a tester inserted in center comes out without crumbs, 1 to 1 1/4 hours. To test the coffeecake for doneness, I use a toothpick…insert in the middle and if it comes out clean, the coffeecake is done.

Cool cake in pan on a rack 30 minutes. 

Invert cake onto rack. Serve warm or at room temperature. 

 Cooks’ note:  Coffeecake can be made 1 day ahead. Cooled completely, then stored wrapped in foil at room temperature. Optional:  warm in a 350°F oven 15 minutes before serving.