White Chocolate Fresh Cranberry Coffee Cake
Indulge in the irresistible flavors of this White Chocolate Fresh Cranberry Coffee Cake—a perfect balance of sweet and tart that will brighten any brunch table or holiday gathering. This moist and tender cake is made with a rich batter of sour cream, dotted with bursts of juicy fresh cranberries and creamy white chocolate chips for a delightful contrast in texture and taste. Topped with a buttery cinnamon streusel that adds a crunchy, caramelized finish, each bite is pure perfection. With just 20 minutes of prep time, this festive coffee cake is an easy yet impressive treat for breakfast, dessert, or an afternoon coffee break. Whether served warm or at room temperature, it’s a show-stopping centerpiece for seasonal celebrations or casual mornings at home!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups unsalted butter (softened)
- 1 cups granulated sugar
- 2 large eggs
- 1.5 teaspoons vanilla extract
- 1 cups sour cream
- 1.5 cups fresh cranberries
- 1 cups white chocolate chips
- 0.5 cups brown sugar (for streusel topping)
- 0.5 cups all-purpose flour (for streusel topping)
- 1 teaspoons ground cinnamon
- 0.25 cups unsalted butter (cold, cubed, for streusel topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch springform or cake pan. Lightly dust it with flour and set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
Add the dry ingredients to the wet mixture in three additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the fresh cranberries and white chocolate chips with a spatula, ensuring even distribution.
Pour the batter into the prepared pan and smooth the top with a spatula.
To make the streusel topping, combine the brown sugar, all-purpose flour, and ground cinnamon in a small bowl. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the streusel mixture evenly over the top of the cake batter.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the coffee cake to cool in the pan for 15 minutes before carefully removing it. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
6294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.3 g | 416% | |
| Saturated Fat | 196.5 g | 982% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 2799 mg | 122% | |
| Total Carbohydrate | 802.0 g | 292% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 473.3 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 927 mg | 71% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 1331 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
