Description
This Cranberry Bliss Coffee Cake is a delightful treat combining the tartness of dried cranberries with the sweetness of white chocolate and a creamy orange-vanilla frosting. Perfect for holiday gatherings or a special breakfast, it features a moist, tender crumb enhanced with warm ginger and a luscious cream cheese topping dotted with extra cranberries and white chocolate drizzle.
Ingredients
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 and Toppings
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon orange extract or zest of ½ orange
- 2 tablespoons white chocolate chips, melted
- ⅔ 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 it and lightly dusting with flour to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, beat the eggs, granulated sugar, and 2 teaspoons vanilla extract together until the mixture is smooth and slightly frothy, ensuring good incorporation of air for a light cake texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and ground ginger, ensuring the leavening agents and spice are evenly distributed.
- Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients, alternating with the melted butter and buttermilk (or sour cream). Stir gently just until all ingredients are combined; avoid overmixing to maintain cake tenderness.
- Fold in Add-Ins: Carefully fold in the white chocolate chips and the soaked, drained, and dried cranberries to evenly distribute them without breaking the fruit or chocolate.
- Bake: Pour the batter into the prepared baking pan, smoothing the top. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely in the pan.
- Prepare Frosting: Beat the softened cream cheese until smooth. Then add the powdered sugar, 1 teaspoon vanilla extract, and the orange extract or zest. Continue beating until the frosting is creamy and well combined.
- Frost Cake: Once the cake has cooled fully, spread the cream cheese frosting evenly over the top of the cake using a spatula.
- Add Toppings: Drizzle the melted white chocolate chips over the frosted cake and sprinkle with the remaining soaked, drained, and dried cranberries for a festive finishing touch.
- Serve: Cut the cake into 9 equal squares and serve fresh. Enjoy this flavorful and festive coffee cake any time!
Notes
- Soaking the dried cranberries softens them and prevents them from drawing moisture from the cake, keeping it tender.
- If you do not have orange extract, freshly grated orange zest provides a natural and bright flavor alternative.
- This cake is best served at room temperature to enjoy the full flavor and creamy texture of the frosting.
- For a dairy-free option, substitute butter and cream cheese with plant-based alternatives and use a dairy-free milk substitute.
- Store leftovers covered in the refrigerator for up to 3 days; bring to room temperature before serving.
