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 CakePrint
- 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
- 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
- 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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