Description
Delightful cranberry bliss coffee cake delivers a perfect balance of tart cranberries and sweet crumb. Warm spices and creamy glaze elevate this comforting dessert, making you crave another slice with each heavenly bite.
Ingredients
Scale
- 2 large eggs
- 1.75 cups (220 g) all-purpose flour
- 0.5 cup (113 g) unsalted butter, softened
- 0.75 cup (150 g) granulated sugar
- 1 cup fresh or dried cranberries (chopped if large)
- 0.5 cup (85 g) white chocolate chips
- 0.5 cup (120 ml) sour cream or Greek yogurt
- 0.25 cup (60 ml) milk
- 1 tsp vanilla extract
- 0.5 tsp orange zest (optional, for extra flavor)
- 1.5 tsps baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup (63 g) all-purpose flour
- 0.33 cup (67 g) brown sugar
- 0.25 tsp cinnamon
- 4 tbsps (57 g) unsalted butter, melted
- 0.5 cup (85 g) white chocolate chips
- 1 tsp coconut oil or butter
Instructions
- Prep Oven and Pan: Preheat oven to 350F (175C) and prepare a 9-inch cake pan with grease and flour coating.
- Combine Dry Ingredients: Whisk flour, baking powder, baking soda, and salt together in a mixing bowl to create a uniform dry foundation.
- Create Creamy Base: Beat butter and sugar until light and fluffy, developing a smooth, airy texture with soft peaks.
- Blend Wet Ingredients: Mix eggs, vanilla extract, and orange zest into the butter mixture, ensuring complete integration and consistent texture.
- Incorporate Dairy: Gently fold sour cream and milk into the mixture, maintaining the delicate batter consistency.
- Merge Ingredients: Carefully fold dry ingredients into wet mixture, stirring minimally to create a smooth batter without overmixing.
- Add Mix-ins: Fold cranberries and white chocolate chips into the batter, distributing evenly throughout the mixture.
- Prepare Crumb Topping: Combine flour, brown sugar, and cinnamon, then drizzle melted butter over the dry ingredients, creating a crumbly texture using a fork.
- Assemble and Bake: Transfer batter to prepared pan, spread evenly, and generously sprinkle crumb topping across the surface. Bake for 35-40 minutes until a toothpick inserted comes out clean.
- Cool and Finish: Rest cake in pan for 10 minutes, then transfer to a wire rack. Melt white chocolate chips with coconut oil in short microwave intervals, stirring between each to prevent burning. Once completely cooled, drizzle white chocolate mixture across the top and allow to set before serving.
Notes
- Prevent Overmixing: Stir batter gently to maintain a light, tender cake texture and avoid developing tough gluten strands.
- Cranberry Distribution: Lightly coat cranberries in flour before folding into batter to prevent sinking and ensure even spread throughout the cake.
- Chocolate Drizzle Technique: Melt white chocolate slowly in short microwave bursts, stirring frequently to prevent scorching and achieve smooth consistency.
- Temperature Precision: Use room temperature ingredients like eggs and butter to ensure better integration and consistent cake structure.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 250
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg