Description
Cranberry bliss coffee cake delivers a perfect harmony of tart berries and sweet crumble, creating a festive breakfast delight. Moist layers of seasonal goodness invite you to savor each delectable bite, making mornings more memorable.
Ingredients
Scale
MAIN INGREDIENTS:
- 1.75 cups all-purpose flour
- 2 large eggs
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 1 cup fresh or dried cranberries (chopped if large)
- 0.5 cup white chocolate chips
LIQUID AND DAIRY INGREDIENTS:
- 0.5 cup sour cream or Greek yogurt
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 0.5 teaspoon orange zest (optional, for extra flavor)
STREUSEL AND BAKING INGREDIENTS:
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup all-purpose flour
- 0.33 cup brown sugar
- 0.25 teaspoon cinnamon
- 4 tablespoons unsalted butter, melted
- 0.5 cup white chocolate chips
- 1 teaspoon coconut oil or butter
Instructions
- Prepare the oven environment by heating to 350F (175C) and preparing a 9-inch cake pan with grease and flour coating.
- Create a dry ingredient foundation by whisking flour, baking powder, baking soda, and salt together in a medium mixing vessel.
- Develop a creamy base by vigorously beating butter and sugar until achieving a light, airy texture with soft peaks.
- Incorporate eggs, vanilla extract, and orange zest into the butter mixture, ensuring thorough integration and smooth consistency.
- Introduce sour cream and milk to the mixture, blending gently to maintain the delicate texture.
- Gradually fold dry ingredients into the wet mixture, stirring carefully to create a uniform batter without overmixing.
- Gently fold cranberries and white chocolate chips into the batter, distributing them evenly throughout.
- For the crumb topping, combine flour, brown sugar, and cinnamon in a separate bowl.
- Drizzle melted butter over the dry topping ingredients, using a fork to create a crumbly, textured mixture.
- Transfer the cake batter to the prepared pan, ensuring an even distribution.
- Sprinkle the crumb topping generously and uniformly across the cake’s surface.
- Place the cake in the preheated oven and bake for 35-40 minutes, monitoring until a inserted toothpick emerges clean.
- Allow the cake to rest in the pan for 10 minutes, then carefully transfer to a wire cooling rack.
- Melt white chocolate chips with coconut oil in short microwave intervals, stirring between each to prevent burning.
- Once the cake has completely cooled, elegantly drizzle the white chocolate mixture across the top.
- Let the chocolate drizzle set for several minutes before slicing and serving.
Notes
- Ensure ingredients are at room temperature for smoother mixing and better cake texture.
- Use fresh cranberries for the brightest flavor and most vibrant color in the cake.
- Chop cranberries into smaller pieces to distribute evenly throughout the batter, preventing large tart pockets.
- Avoid overmixing the batter to keep the cake tender and prevent a tough, dense result.
- Substitute gluten-free flour blend for a celiac-friendly version without compromising taste.
- Pat cranberries dry before folding into batter to prevent excess moisture and potential sinking.
- Check cake doneness early to prevent overbaking, which can lead to dryness.
- Store cake covered at room temperature for up to 3 days, or refrigerate for extended freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg