Last Thanksgiving I bought quite a few bags of cranberries and stuffed them in the freezer. So now I’m trying to use them up and figured a good way to do that would be to adapt my blueberry breakfast cake. I love that blueberry cake just the way it is, so I figured I would add some spices and a different topping for the cranberries. And what better compliment to cranberries than white chocolate?
There’s no long story about these, other than it was a full moon the other day and I had a major craving for something sweet. So I baked them. End of story. See? Not long at all. :) I did totally love these though, truly delicious!
Oh! And they were a great reason to use my ceramic baker again that I bought from King Arthur’s Flour. :) I knew it was good for more than just cinnamon rolls!
White Chocolate Cranberry Coffee Cake
adapted from my Blueberry Breakfast Cake
My good friend Deeba is hosting a fun Monthly Mingle with the theme of Fruit in Baking on her gorgeous blog, Passionate About Baking. I will be joining her, if you have baked with fruit you should join too!
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 cup sugar
- 1 egg lightly beaten
- 1/2 cup milk
- 1/4 teaspoon almond extract
- 1/4 cup butter or margarine softened
- 1 teaspoon grated orange peel
- 2 cups fresh or frozen cranberries
- 1/2 cup white chocolate chips for topping
Topping
- 1/3 cup sugar
- 1/4 cup all-purpose flour
- 1/4 cup finely hazelnuts
- 1/2 teaspoon ground cinnamon
- 3 tablespoons cold butter or margarine
Instructions
- In a large bowl, whisk together flour, nutmeg, cinnamon, baking powder and sugar. Add egg, milk, almond extract, butter and orange peel; mix just until dry ingredients are moistened. Fold in the cranberries. Spread in a greased 9-in. square baking pan.
- For topping, combine sugar, flour, hazelnuts and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.
- For drizzle, melt white chocolate chips in microwave for 35 seconds. Stir until completely melted. Drizzle over the top of the cake and allow to sit until chocolate hardens.
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Amanda Formaro
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Stacie says
I followed directions exactly and this just came out way too dry. Crumbly so as almost would have to eat with a spoon. I loved the flavor of cranberry and white chocolate. Wonder what I could do to fix it.
Amanda Formaro says
Im sorry to hear you had trouble Stacie. There are a lot of factors that could have caused this. The first one that comes to mind would be measuring the flour. Using the scoop and swipe method is the best way to measure. One cup generally weighs around 4.5 ounces, where if you scoop the flour out of the container with the measuring cup, it can weigh almost 6 ounces. A considerable difference! Other factors may include making substitutions in the recipe. Did you follow the recipe exactly, or did you change out anything? Also, ovens can vary quite a bit, it’s possible that it just baked too long.
Sally - My Custard Pie says
Your lattice of white chocolate on this lovely cake is really pretty.