Description
This Cranberry Bliss Coffee Cake is a delightful treat inspired by the popular cafe favorite. Featuring a moist, tender crumb studded with white chocolate chips and tart dried cranberries, it’s topped with a creamy orange-vanilla cream cheese frosting, a drizzle of melted white chocolate, and more cranberries. Perfect for breakfast, brunch, or a cozy dessert, this cake combines sweet, tangy, and citrus flavors in every bite.
Ingredients
Scale
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
- â…” cup dried cranberries (soaked in warm water for 20 minutes, drained, and towel dried)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan to prevent sticking and prepare for baking.
- Mix Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, and vanilla extract until the mixture is smooth and well combined, creating a base for the cake batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and ground ginger to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with the melted butter and buttermilk or sour cream. Mix gently just until combined to maintain a tender texture.
- Fold in Add-Ins: Carefully fold in the white chocolate chips and soaked, drained, and dried dried cranberries to ensure even distribution without overmixing.
- Bake: Pour the batter into the prepared baking pan and bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan after baking.
- Prepare Frosting: Beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and orange extract or zest, then beat everything together until creamy and well blended.
- Frost Cake: Spread the cream cheese frosting evenly over the cooled cake, creating a smooth layer that complements the cake’s flavors.
- Add Toppings: Drizzle the melted white chocolate chips over the frosting and sprinkle with additional soaked and dried cranberries for texture and color contrast.
- Serve: Cut the finished cake into squares and serve, enjoying a perfect balance of sweet, tart, and creamy flavors.
Notes
- Soaking dried cranberries in warm water before using rehydrates them, making them plump and juicy.
- You can substitute buttermilk with sour cream for a slightly richer texture.
- Make sure the cake is completely cooled before frosting to prevent melting.
- The orange extract or zest adds a fresh citrus note that enhances the flavor profile.
- Store leftover cake in the refrigerator covered for up to 3 days.
