Description
This Cranberry Bliss Coffee Cake is a delightful treat combining moist cake infused with warm spices, tangy dried cranberries, and sweet white chocolate chips. Topped with a creamy orange-vanilla cream cheese frosting, melted white chocolate drizzle, and extra cranberries, this coffee cake is perfect for holiday gatherings or a special brunch treat.
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
Toppings
- 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) and prepare an 8×8 inch baking pan by greasing and flouring it to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, beat together the eggs, granulated sugar, and 2 teaspoons vanilla extract until the mixture is smooth and slightly fluffy.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, and ground ginger to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet egg mixture, alternating with the melted butter and buttermilk or sour cream, mixing just until all ingredients are fully incorporated without overmixing to keep the cake tender.
- Fold in Add-Ins: Gently fold the white chocolate chips and pre-soaked cranberries into the batter, ensuring they are evenly distributed without crushing the fruit.
- Bake: Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into 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 continue beating until the frosting is creamy and fluffy.
- Frost Cake: Spread the cream cheese frosting evenly over the cooled cake, covering all edges and the top surface.
- Add Toppings: Drizzle the melted white chocolate chips over the frosting and sprinkle the remaining soaked cranberries on top for a festive finish.
- Serve: Cut the cake into nine equal squares and serve immediately or store for later enjoyment.
Notes
- Soaking cranberries in warm water helps soften them and reduces dryness in the cake.
- If you do not have orange extract, fresh orange zest can be used for a natural citrus flavor.
- This cake is best served at room temperature and can be stored in the refrigerator for up to 3 days.
- For a dairy-free version, substitute butter and cream cheese with vegan alternatives.
- Make sure the cake is completely cooled before frosting to prevent melting the cream cheese frosting.
