White Chocolate Fresh Cranberry Coffee Cake

READY IN: 1hr 40mins
SERVES: 9-12




  • 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.