White Chocolate Fresh Cranberry Coffee Cake

READY IN: 1hr 40mins
Recipe by Marg (CaymanDesigns)

I love the combination of the fresh cranberries' tartness and the sweetness of the white chocolate. It would make an excellent addition to a holiday brunch or luncheon even. To make it a little more "waistline friendly", I made it with light butter and only 1/2 cup of white chocolate chips. Originally from a Dunkin' Donuts flier.

Top Review by Michelle S.

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!

Ingredients Nutrition

Directions

  1. Preheat the oven to 350°F.
  2. Grease an 8" square pan, metal or glass.
  3. 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.
  4. Beat in one egg until thoroughly incorporated.
  5. Repeat with the second egg.
  6. 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.
  7. Add the cranberries and 3/4 cup of white chocolate chips.
  8. Pour the batter into the pan, smoothing it out.
  9. 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.
  10. Allow the pan to cool on a rack for at least 20 minutes before removing the cake from the pan.

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