Description
This Cranberry Bliss Coffee Cake is a delightful treat combining a moist, buttery cake with tart cranberries and sweet white chocolate chips. Topped with a creamy orange-vanilla cream cheese frosting, melted white chocolate drizzle, and dried cranberries, it’s perfect for holiday gatherings or any cozy coffee break.
Ingredients
Scale
Cake
- 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
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon orange extract or zest of ½ orange
Topping
- 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 your 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 together the eggs, granulated sugar, and 2 teaspoons of vanilla extract until the mixture is smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, and ground ginger to combine the dry ingredients evenly.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the melted butter and buttermilk (or sour cream). Mix gently and just until combined to avoid overmixing.
- Fold in Add-Ins: Carefully fold in the white chocolate chips and the soaked, drained, and dried cranberries to distribute them evenly.
- Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
- 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, creating a smooth layer.
- Add Toppings: Drizzle the melted white chocolate over the frosting and sprinkle the additional soaked and dried cranberries on top for garnish and added flavor.
- Serve: Cut the cake into squares and serve. Enjoy this festive and flavorful coffee cake!
Notes
- Soaking the dried cranberries softens them, preventing them from being too chewy in the cake.
- You can substitute sour cream for buttermilk if preferred; both add moisture and tenderness to the cake.
- Make sure the cake is completely cooled before frosting to avoid melting the cream cheese frosting.
- For extra flavor, use freshly grated orange zest instead of orange extract.
- Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
