Description
This Cranberry Bliss Coffee Cake is a delightful treat featuring moist cake infused with white chocolate chips and tangy dried cranberries, topped with a luscious cream cheese frosting, drizzled white chocolate, and extra cranberries. Perfect for holiday breakfasts or cozy coffee breaks.
Ingredients
Scale
Cake Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ to 1 teaspoon ground ginger
- ½ cup melted butter
- ½ cup buttermilk or sour cream
- ¾ cup white chocolate chips
- ¾ cup dried cranberries (soaked in warm water for 20 minutes, drained, and towel dried)
Frosting Ingredients
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon orange extract or zest of ½ orange
Topping Ingredients
- 2 tablespoons white chocolate chips, melted
- â…” cup dried cranberries (soaked in warm water for 20 minutes, drained, and towel dried)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan to ensure the cake doesn’t stick.
- Mix Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, and vanilla extract together until the mixture is smooth and slightly fluffy.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and ground ginger to evenly distribute the leavening agents and spice.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with melted butter and buttermilk or sour cream. Mix gently just until combined, being careful not to overmix to keep the cake tender.
- Fold in Add-Ins: Gently fold in the white chocolate chips and the soaked, drained, and towel-dried dried cranberries to evenly distribute them without breaking them down.
- Bake: Pour the batter into the prepared baking pan. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
- Prepare Frosting: Beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, and orange extract or zest, then beat until creamy and well combined.
- Frost Cake: Spread the cream cheese frosting evenly over the cooled cake, covering the top uniformly.
- Add Toppings: Drizzle the melted white chocolate over the frosting in a decorative pattern and sprinkle with the remaining soaked and dried cranberries for added texture and flavor.
- Serve: Cut the cake into 9 or 9 servings (depending on portion size) and serve as a delightful sweet snack or dessert.
Notes
- Soaking the dried cranberries in warm water plumps them, adding a juicy burst of flavor and preventing them from drying out in the cake.
- Make sure the cake is completely cooled before frosting to avoid melting the cream cheese topping.
- You can substitute sour cream for buttermilk depending on preference or availability.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Warming the white chocolate chips gently is important to avoid burning and ensure smooth drizzling.
