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!
(If you enjoyed this post, I’d truly appreciate a stumble, Digg, facebook share, whatever you like! :) )
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