Description
This Cranberry Bliss Coffee Cake is a moist, spiced cake loaded with white chocolate chips and dried cranberries, topped with a creamy orange-vanilla cream cheese frosting and drizzled with white chocolate. Perfect for holiday breakfasts or festive gatherings, this delightful cake combines tart cranberries with sweet white chocolate and a hint of ginger for a truly festive treat.
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 and Topping
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon orange extract or zest of ½ orange
- 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 vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and ground ginger to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the melted butter and buttermilk (or sour cream), mixing just until all ingredients are combined to keep the batter light.
- Fold in Add-Ins: Gently fold in the white chocolate chips and the soaked, drained, and towel-dried dried cranberries, ensuring they are evenly distributed without overmixing the batter.
- Bake: Pour the batter into the prepared baking pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan before frosting.
- Prepare Frosting: Beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and orange extract or zest, and beat until the frosting is creamy and well combined.
- Frost Cake: Spread the cream cheese frosting evenly over the completely cooled cake, creating a smooth layer.
- Add Toppings: Drizzle the melted white chocolate chips over the frosting and sprinkle with the additional soaked and dried cranberries for a festive and flavorful topping.
- Serve: Cut the cake into squares and serve, enjoying this luscious cranberry and white chocolate treat perfect for gatherings or a cozy coffee break.
Notes
- Soaking the dried cranberries helps plump them up and reduces chewiness, adding moisture to the cake.
- You can substitute sour cream for buttermilk if desired, it will add richness and moisture to the cake.
- For extra flavor, adjust the amount of ground ginger to your preference.
- Ensure the cake is completely cooled before frosting to prevent the cream cheese frosting from melting.
- Use good-quality white chocolate chips for the best melting and flavor results in the frosting drizzle.
- Store any leftover cake covered in the refrigerator; it keeps well for up to 3 days.
