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!

White Chocolate Cranberry Coffee Cake

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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

1. 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.
2. 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.
3. 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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