Description
This Cranberry Bliss Coffee Cake is a festive and moist treat perfect for holiday brunches or dessert. Packed with tart cranberries, white chocolate chips, and a crumbly cinnamon topping, it’s finished with a smooth vanilla glaze for a delightful finish.
Ingredients
Scale
Cake:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup milk
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen cranberries (halved if large)
- 1/2 cup white chocolate chips
Topping:
- 1/2 cup brown sugar
- 1/3 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/4 cup cold unsalted butter, cubed
- 1/4 cup chopped dried cranberries
Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1 tablespoon cream cheese, softened (optional)
- 1/4 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan to prevent sticking.
- Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and well combined, about 3-5 minutes using a mixer.
- Add eggs and flavorings: Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the vanilla extract, sour cream, and milk until smooth and fully incorporated.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can make the cake tough.
- Fold in cranberries and white chocolate: Carefully fold in the fresh or frozen cranberries and white chocolate chips to ensure even distribution throughout the batter.
- Prepare topping: In a small bowl, combine brown sugar, all-purpose flour, and cinnamon. Cut in the cold, cubed butter using a fork or fingers until the mixture becomes crumbly. Stir in the chopped dried cranberries.
- Assemble cake: Pour the cake batter evenly into the prepared baking pan. Sprinkle the crumbly topping evenly over the batter to create a crunchy layer.
- Bake: Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and glaze: Allow the cake to cool slightly in the pan. For the glaze, whisk together powdered sugar, milk, softened cream cheese (if using), and vanilla extract until smooth. Drizzle the glaze over warm or cooled cake before serving for added sweetness and richness.
Notes
- Use frozen cranberries straight from the freezer to prevent color bleeding into the batter.
- This cake keeps well when stored covered at room temperature for up to 2 days or refrigerated for up to 5 days to maintain freshness.
- Ensure butter for topping is cold to achieve a crumbly texture.
- Adjust glaze milk quantity to achieve desired consistency, thicker for drizzling, thinner for spreading.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 390
- Sugar: 28g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
