Description
This Cranberry Bliss Coffee Cake combines tart dried cranberries with sweet white chocolate chips for a delightful brunch or holiday treat. Moist and tender with a hint of orange zest, it’s topped with melted white chocolate and cranberries for an irresistible finish.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange zest
Add-ins
- 1 cup dried cranberries
- 1/2 cup white chocolate chips
Topping
- 1/2 cup white chocolate chips, melted
- 1/4 cup dried cranberries, chopped
- Optional: 2 tablespoons cream cheese, softened (for drizzle)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined for even leavening.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, ensuring a tender cake texture.
- Add Eggs and Flavorings: Add the eggs one at a time into the butter-sugar mixture, mixing thoroughly after each addition. Then stir in sour cream, milk, vanilla extract, and orange zest until completely combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, mixing gently just until incorporated to avoid overmixing and keep the cake tender.
- Fold in Cranberries and White Chocolate: Carefully fold in the dried cranberries and white chocolate chips to evenly distribute throughout the batter.
- Pour Batter and Bake: Pour the batter into the prepared baking pan, smoothing the top evenly. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cake: Allow the cake to cool completely in the pan on a wire rack to firm up before adding the topping.
- Prepare Topping and Garnish: Melt the white chocolate chips and drizzle them over the cooled cake. Sprinkle chopped dried cranberries on top. Optionally, whisk the softened cream cheese with a little powdered sugar and milk to create a thin glaze and drizzle over the cake.
- Serve: Slice the coffee cake into 9 servings and enjoy as a perfect holiday brunch or dessert treat.
Notes
- For a fresher taste, substitute dried cranberries with fresh or frozen cranberries; reduce to 3/4 cup and toss with flour to prevent sinking in the batter.
- This cake works well for brunch gatherings or holiday celebrations offering a Starbucks-inspired flavor.
- Allow the cake to cool completely before drizzling toppings to avoid melting.
- Use parchment paper for easy removal and cleaner slicing.
