Description
This Cranberry Bliss Coffee Cake is a festive and delicious treat combining moist cake with tart dried cranberries, sweet white chocolate chips, and a luscious cream cheese frosting flavored with orange and vanilla. Perfect for holiday brunches or any special occasion, it features a tender crumb enhanced with ginger and a delightful balance of flavors and textures.
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). Prepare an 8×8 inch baking pan by greasing and lightly flouring it to prevent sticking.
- Mix Wet Ingredients: In a large bowl, beat the 2 large eggs, 1 cup granulated sugar, and 2 teaspoons vanilla extract together until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 cup all-purpose flour, ¼ teaspoon baking soda, ½ teaspoon baking powder, and ½ to 1 teaspoon 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 ½ cup melted butter and ½ cup buttermilk or sour cream. Mix gently and just until combined to avoid overmixing and ensure a tender crumb.
- Fold in Add-Ins: Gently fold in ¾ cup white chocolate chips and ¾ cup dried cranberries that have been soaked in warm water for 20 minutes, drained, and towel dried, ensuring an even distribution throughout the batter.
- Bake: Pour the batter into the prepared baking pan, smoothing the top evenly. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely in the pan.
- Prepare Frosting: Using a mixing bowl, beat 8 ounces softened cream cheese until smooth. Gradually add ½ cup powdered sugar, 1 teaspoon vanilla extract, and ½ teaspoon orange extract or the zest of ½ an orange. Beat until the frosting is creamy and well combined.
- Frost Cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top of the cake using an offset spatula or knife.
- Add Toppings: Drizzle 2 tablespoons of melted white chocolate chips over the frosted cake, then sprinkle with â…” cup dried cranberries (prepared the same as before) for an attractive and flavorful garnish.
- Serve: Cut the cake into squares and serve fresh. Enjoy the perfect balance of creamy, tart, and sweet flavors.
Notes
- Soaking the dried cranberries in warm water plumps them up, preventing dryness in the cake.
- Use an 8×8 inch pan for best results; baking time may vary slightly with different pan sizes.
- Allow the cake to cool fully before frosting to avoid melting the frosting.
- For best flavor, use fresh orange zest if available instead of orange extract.
- Store the cake in an airtight container in the refrigerator for up to 3 days due to the cream cheese frosting.
