Cranberry Bliss Coffee Cake Recipe
This Cranberry Bliss Coffee Cake is a delightful treat combining moist cake dotted with tart dried cranberries and white chocolate chips, topped with a luscious cream cheese frosting, extra cranberries, and drizzled with melted white chocolate for a perfect balance of flavors. Ideal for brunch or a festive dessert, this cake is easy to make and sure to impress.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ tsp baking soda
- ½ tsp baking powder
- ½ – 1 tsp 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, then well drained and towel dried)
Cream Cheese Frosting
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp orange extract or zest of ½ orange
Toppings
- 2 Tbsp white chocolate chips (melted)
- ⅔ cup dried cranberries (soaked in warm water for 20 minutes, then well drained and towel dried)
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and position the rack in the middle. Prepare a 9-inch square or 10-inch round baking pan by spraying it with nonstick spray or buttering and flouring it to prevent sticking.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, and 2 tsp of vanilla extract until well combined.
- Add Dry Ingredients: Add the all-purpose flour, baking soda, baking powder, and ground ginger to the wet mixture. Whisk just until incorporated without overmixing.
- Incorporate Butter and Buttermilk: Gradually whisk in the melted butter followed by the buttermilk or sour cream, mixing after each addition to maintain a smooth batter.
- Fold in Mix-ins: Gently fold the white chocolate chips and the soaked, drained, and towel-dried cranberries into the batter ensuring even distribution.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan.
- Make Cream Cheese Frosting: In a bowl, whisk together the softened cream cheese, powdered sugar, 1 tsp vanilla extract, and orange extract (or orange zest) until smooth and creamy.
- Melt White Chocolate: Melt 2 tablespoons of white chocolate chips in short bursts in the microwave, stirring between intervals, until smooth with no lumps. Transfer the melted white chocolate to a ziplock bag and snip off a small corner for drizzling.
- Assemble the Cake: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the remaining ⅔ cup of soaked, drained, and towel-dried dried cranberries on top.
- Finish with White Chocolate Drizzle: Drizzle the melted white chocolate in a zigzag pattern over the cranberries and frosting. Allow the chocolate to set at room temperature for 30 minutes to 1 hour before slicing and serving.
Notes
- Ensure cranberries are well soaked and dried to avoid excess moisture in the batter and topping.
- You can substitute sour cream with buttermilk for a slight tang in the cake.
- If you prefer, orange zest can replace orange extract for a fresher citrus flavor.
- Store leftover cake covered in the refrigerator for up to 3 days.
- For best results, use full-fat cream cheese and butter.
Keywords: cranberry coffee cake, white chocolate coffee cake, cream cheese frosting cake, holiday dessert, breakfast cake
