Description
A delightful coffee cake blending tart cranberries and sweet white chocolate, topped with a creamy drizzle.
Ingredients
Scale
- 1 cup all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ to 1 teaspoon ground ginger
- ½ cup melted butter
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup buttermilk or sour cream
- ¾ cup white chocolate chips
- ¾ cup dried cranberries
- 8 ounces softened cream cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract (for drizzle)
- ½ teaspoon orange extract or zest
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Whisk together flour, baking soda, baking powder, and ground ginger in a bowl.
- Cream melted butter and granulated sugar until fluffy.
- Beat in eggs one at a time, followed by vanilla extract.
- Gradually mix dry ingredients with wet ingredients, alternating with buttermilk.
- Fold in white chocolate chips and cranberries.
- Pour batter into the prepared pan and bake for 35 to 45 minutes until golden brown.
- Cool in the pan for 20 to 30 minutes.
- Beat cream cheese, powdered sugar, and extracts until smooth for the drizzle.
- Drizzle the frosting over the cake and garnish if desired.
Notes
Store in an airtight container. Can be refrigerated for 3 to 4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: coffee cake, cranberry, dessert, cake, holiday baking