Irresistible Cranberry Bliss Coffee Cake – So Moist & Delicious!

Short, Catchy Intro

So you want cake that tastes like holiday cheer but looks like you did it in your pajamas? Good news. This Cranberry Bliss Coffee Cake is moist, fluffy, and has that cheeky cream cheese drizzle that makes people stop mid-conversation. It is fun to bake, easy to eat, and perfect when you need brownie points with overnight guests or with yourself. Ready to get flour on your nose?

Why This Recipe is Awesome

This cake hits all the right notes. It has tart cranberries, sweet white chocolate, cozy ginger, and a cream cheese drizzle that makes every slice feel like a celebration. It is actually pretty forgiving. It is idiot proof, even I did not mess it up the first time. You get bakery vibes without the bakery price or the attitude. Want to impress without sweating? This is your new best friend.

Psst, if you like warm spice vibes, you might also enjoy this pumpkin coffee cake for another cozy morning option.

Ingredients You’ll Need

• 2 large eggs
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 to 1 tsp ground ginger, depending on how spicy you feel
• 1/2 cup melted butter
• 1/2 cup buttermilk or sour cream
• 3/4 cup white chocolate chips
• 3/4 cup dried cranberries, rehydrated because no one likes leathery fruit
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp orange extract or zest of 1/2 orange

Yes, that is a double vanilla situation. It is not redundant. It is strategic.

Step-by-Step Instructions

1. Prepare Pan and Oven
   Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper.

2. Whisk Dry Ingredients
   In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 tsp baking soda, 1/2 tsp baking powder, and 1/2 to 1 tsp ground ginger. Set aside.

3. Cream Butter and Sugar
   In a large mixing bowl, beat 1/2 cup melted butter with 1 cup granulated sugar until lighter in color and fluffy.

4. Incorporate Eggs and Vanilla Cake
   Beat in 2 large eggs one at a time until fully incorporated. Mix in 2 tsp vanilla extract.

5. Alternate Dry and Wet Ingredients
   Gradually add the dry ingredient mixture alternately with 1/2 cup buttermilk or sour cream to the wet ingredients, beginning and ending with dry. Mix until just combined, being careful not to overmix.

6. Fold in Add-ins
   Gently fold in 3/4 cup white chocolate chips and 3/4 cup dried cranberries rehydrated.

7. Bake the Cake
   Pour the batter evenly into the prepared pan. Bake for approximately 35 to 45 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and lightly spring back when gently pressed.

8. Cool the Cake
   Remove from oven and let cool in the pan on a wire rack for at least 20 to 30 minutes.

9. Prepare Cream Cheese Drizzle
   In a medium mixing bowl, beat 8 oz softened cream cheese with 1/2 cup powdered sugar, 1 tsp vanilla extract, and 1/2 tsp orange extract or zest until completely smooth and creamy. Beat until fluffy and suitable for spreading or piping.

10. Drizzle and Serve
    Once the cake has cooled sufficiently, generously drizzle the cream cheese frosting over the top. Garnish with chopped nuts, white chocolate shavings, or orange zest if desired. Slice and serve. Store leftovers in an airtight container.

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven. Rookie move. The difference matters.
• Overmixing the batter. Want fluff or want rubber? Mix less for tender cake.
• Forgetting to rehydrate the cranberries. Dry fruit equals sad chewy bites. Soak them in hot water for 10 minutes, drain, and pat dry.
• Frosting a hot cake. That is a cream cheese puddle waiting to happen. Let it cool.
• Using cold cream cheese. Softened cream cheese gives smooth frosting. Cold cream cheese gives lumpy drama.

Alternatives & Substitutions

• No buttermilk? Use plain yogurt or mix 1/2 cup milk with 1/2 tsp white vinegar and wait 5 minutes. Works like a charm.
• Want less sugar? Drop the granulated sugar by 2 tablespoons. Cake still behaves.
• No white chocolate chips? Swap in chopped milk chocolate or butterscotch chips for a twist. I like white chocolate here, IMO, but do you.
• Fresh cranberries on hand? Chop them up and toss in a tablespoon of sugar so they do not turn the batter bitter.
• Dairy free? Try vegan cream cheese and a plant based butter substitute. Texture shifts, but still tasty.

FAQ

Q Why should I rehydrate dried cranberries
A Really quick answer? Yes. Rehydrated cranberries plump, taste juicier, and do not steal moisture from the cake. Soak them for about 10 minutes in hot water or orange juice, then drain.

Q Can I use margarine instead of butter
A Technically yes, but why hurt your soul like that? Butter adds flavor and richness you notice. If you must use margarine, pick a high quality baking one.

Q How do I store leftovers
A Keep the cake in an airtight container in the fridge for up to 4 days. Bring to room temperature before serving for best texture.

Q Can I freeze this cake
A Totally. Freeze unfrosted slices or whole cake, wrapped tightly in plastic and foil, for up to 3 months. Thaw in the fridge overnight.

Q Can I make this into muffins or mini loaves
A Yep. Reduce bake time and keep an eye on them. Muffins will bake faster, so start checking at 18 to 22 minutes.

Q Is the orange extract necessary
A Not mandatory. Orange zest will brighten the frosting naturally. If you do not have either, a tiny splash of lemon juice helps.

Q My frosting is runny what happened
A Probably the cream cheese was too warm or you used too much liquid. Chill it for 10 to 15 minutes and stir again. Chill to firm up if you need a cleaner look.

Final Thoughts

You made it. You read a recipe with personality and now you can make a coffee cake that behaves like a sophisticated treat while being stupid easy. This cake is cozy, shows up for brunch and dessert, and plays nice with coffee, tea, or a guilty spoon. Go on, slice a generous piece and taste test. You earned it. Want to share? I promise people will praise you.

Conclusion

If you want another cranberry orange twist with a streusel top, check out this fun Cranberry Orange Coffee Cake recipe from a food-loving blog at Cranberry Orange Coffee Cake Recipe with Streusel. For more breakfast inspiration and savory sweet combos, take a peek at this collection over on breakfast – Simply Made Kitchen and Crafts. Enjoy baking and causing mild household jealousy.

Cranberry Bliss Coffee Cake

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• Author: admin
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A moist and fluffy cake featuring tart cranberries, sweet white chocolate, and a delightful cream cheese drizzle.

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Ingredients

Scale 1x2x3x

• 2 large eggs
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 to 1 tsp ground ginger
• 1/2 cup melted butter
• 1/2 cup buttermilk or sour cream
• 3/4 cup white chocolate chips
• 3/4 cup dried cranberries, rehydrated
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 tsp orange extract or zest of 1/2 orange

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and ground ginger. Set aside.
3. In a large mixing bowl, beat melted butter with granulated sugar until lighter in color and fluffy.
4. Beat in eggs one at a time until fully incorporated. Mix in vanilla extract.
5. Gradually add dry mixture alternately with buttermilk or sour cream, beginning and ending with dry ingredients. Mix until just combined.
6. Gently fold in white chocolate chips and rehydrated cranberries.
7. Pour batter into the prepared pan. Bake for approximately 35 to 45 minutes, or until a skewer comes out clean.
8. Remove from oven and let cool in the pan for 20 to 30 minutes.
9. In a medium mixing bowl, beat cream cheese, powdered sugar, vanilla extract, and orange extract until smooth.
10. Once cooled, drizzle cream cheese frosting over the top and garnish as desired. Slice and serve.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Can be frozen for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 25g
• Sodium: 300mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 50mg

Keywords: coffee cake, cranberry, dessert, holiday, brunch