2cupsflour(I used 2/3 cup whole wheat flour in this)
1/2cupmilk(mine was soy)
I scraped the seeds from the vanilla bean and ground them with the sugar. I used a food chopper to dice the cranberries, and mixed in 1/2 cup of the vanilla sugar. In the stand mixer, I creamed 1 stick margarine with 1 cup of the vanilla sugar. I added the eggs one by one. I combined the 2 cups flour, baking powder, and salt, and alternated adding this mixture and the milk to the batter, beginning and ending with the flour, stirring until just combined. I spooned half of the batter into a greased 9x2 inch round springform pan. I spooned the cranberry mixture over it, leaving a 1/2 inch ring of batter empty at the edges. I topped the cake with the remaining batter, being sure to cover all the berries and the sides. I mixed together the remaining 1/4 cup vanilla sugar with 1 tbsp flour and 1 tbsp margarine, and sprinkled this streusel topping over the cake.
I baked the cake at 375F for 45 minutes, until a toothpick came out clean. I cooled the cake for 45 minutes before serving.