White Chocolate Fresh Cranberry Coffee Cake
photo by Marg (CaymanDesigns)
- Ready In:
- 1hr 40mins
- Ingredients:
- 10
- Serves:
-
9-12
ingredients
- 3⁄4 cup butter
- 1 1⁄2 cups brown sugar, packed, divided
- 2 eggs
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1 pinch salt (less than 1/8 teaspoon)
- 1 cup buttermilk
- 2 cups fresh cranberries
- 1 cup white chocolate chips, divided
directions
- Preheat the oven to 350°F.
- Grease an 8" square pan, metal or glass.
- Using an electric beater or strong whisk, beat the butter and 1 cup of the brown sugar together in a large bowl until the mixture is light and fluffy.
- Beat in one egg until thoroughly incorporated.
- Repeat with the second egg.
- In another bowl, mix the flour, baking soda, baking powder, and salt together. Alternate adding the dry mixture and buttermilk in this way: add a third of the dry mixture then half the buttermilk followed by a third of the dry mixture and the rest of the buttermilk. Add the remaining flour mixture and gently stir until you have a rich looking batter.
- Add the cranberries and 3/4 cup of white chocolate chips.
- Pour the batter into the pan, smoothing it out.
- Sprinkle 1/2 cup brown sugar and 1/4 cup white chocolate chips on top. Bake in the center of oven for 1 1/4 hours (75 minutes) until the center is firm when you gently press it.
- Allow the pan to cool on a rack for at least 20 minutes before removing the cake from the pan.
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Reviews
-
This is AMAZING!!! It raises VERY high while cooking, I thought for sure my pan was going to overflow but it did not. The cake is very moist and the tang of the cranberries contrasting to the brown sugar that is almost carmelized on the top takes this over the top. My husband who claims to not like anything with whole cranberries went crazy for this. This would make an incredible start for Thanksgiving breakfast,,,,or for just about ANY occasion!
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This came out absolutely amazing! The directions are a bit off, and I did change the recipe some. I used Almond Milk in place of the buttermilk, and I added that to the wet ingredients and mixed the dry in with the wet a bit at a time. I also used a butter spread in place of butter (I always do,) and I shorted the brown sugar by about a quarter cup. It only took an hour to cook for me until the center was firm and it was perfectly done. The cake came out super moist and delicious, the top rising over the pan. I made this for a get-together with my boyfriend, father and stepmother and everyone loved it (my dad ate three large pieces!) Very easy to make, I definitely recommend!
Tweaks
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This came out absolutely amazing! The directions are a bit off, and I did change the recipe some. I used Almond Milk in place of the buttermilk, and I added that to the wet ingredients and mixed the dry in with the wet a bit at a time. I also used a butter spread in place of butter (I always do,) and I shorted the brown sugar by about a quarter cup. It only took an hour to cook for me until the center was firm and it was perfectly done. The cake came out super moist and delicious, the top rising over the pan. I made this for a get-together with my boyfriend, father and stepmother and everyone loved it (my dad ate three large pieces!) Very easy to make, I definitely recommend!
RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.