Name: Cranberry Coffeecake
Yield: Makes 6 to 8 servings
Ingredients: 2 cups fresh or thawed frozen cranberries (8 oz); 1 3/4 cups granulated sugar; 2 cups all-purpose flour; 2 teaspoons baking powder; 3/4 teaspoon salt; 1 stick (1/2 cup) unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla; 1/2 cup whole milk; confectioners sugar; Special equipment: a 9- by 5- by 3-inch loaf pan

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Cranberry CoffeecakeLisa Hubbard

Active time: 15 min Start to finish: 1 3/4 hr

Cooks' note:

• Coffeecake can be made 1 day ahead. Cool completely, then store in a cake keeper or wrapped in foil at room temperature. If desired, warm in a 350°F oven 15 minutes before serving.

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