Cranberry Coffeecake

Directions

1. 1
   Makes 6 to 8 servings.
2. 2
   Preheat oven to 350F.
3. 3
   Pulse cranberries with 1/2 cup granulated sugar in a food processor until finely chopped (do not puree).
4. 4
   Transfer to a sieve and let drain while making batter.
5. 5
   Sift together flour, baking powder, and salt.
6. 6
   Beat together butter and remaining 1 1/4 cups 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.
7. 7
   Add eggs 1 at a time, beating well after each addition, then beat in vanilla.
8. 8
   Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated.
9. 9
   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.
10. 10
    Top with another third of batter and remaining cranberries, leaving a 1/2-inch border along sides, then cover with remaining batter.
11. 11
    Bake in middle of oven until golden brown and a tester inserted in center comes out without crumbs, 1 to 1 1/4 hours.
12. 12
    Cool cake in pan on a rack 30 minutes.
13. 13
    Invert cake onto rack.
14. 14
    Serve warm or at room temperature.