Description
A moist and delicious coffee cake studded with tart cranberries and sweet white chocolate, finished with a creamy orange drizzle.
Ingredients
Scale
- 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 (adjust to taste)
- 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
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and ginger. Set aside.
- In a large bowl, beat melted butter and granulated sugar until fluffy.
- Beat in eggs one at a time, then mix in vanilla extract.
- Gradually add the dry ingredients alternately with buttermilk or sour cream, beginning and ending with dry ingredients. Mix until just combined.
- Gently fold in white chocolate chips and dried cranberries.
- Pour batter into the prepared pan and bake for approximately 35 to 45 minutes, or until a skewer comes out clean.
- Let cool in the pan for 20–30 minutes on a wire rack.
- In a bowl, beat cream cheese with powdered sugar, vanilla extract, and orange extract until smooth.
- Drizzle the cream cheese mixture over the cooled cake. Serve and enjoy!
Notes
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for 4-5 days.
- Prep Time: 15
- Cook Time: 40
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: coffee cake, cranberry cake, dessert, holiday baking, moist cake