WHITE CHOCOLATE CRANBERRY COFFEE CAKE
This is my Christmas coffee cake and so I only really make it once a year, when cranberries are available. It is a very rich coffee cake. But also a great addition to a Christmas brunch or breakfast.
When I first started making this it made two loaves so I would always give one to a friend. That friend loves this coffee cake. It is decadent and very Christmas.
Give this one a try. I believe you all would really enjoy it very much. Remember, it makes two loaves so it can feed a crowd!
I have been making this coffee cake for more than a decade. It is very rich and so delicious. My Pastor’s wife loves this one!!!
WHITE CHOCOLATE CRANBERRY COFFEE CAKE
INGREDIENTS:
½ Cup Unsalted Butter
8 oz. Cream Cheese
1 ¼ Cups Sugar
2 Large Eggs
1 teaspoon Vanilla Extract
2 Cups Flour
1 teaspoon Baking Soda
¼ teaspoon Salt
¼ Cup Milk
½ Cup White Chocolate Chips
16 oz Fresh Cranberries (toll with 1 Tablespoon Flour and a sprinkle of sugar)
TOPPING INGREDIENTS:
½ Cup Unsalted Butter
1 Cup Flour
1 Cup Brown Sugar
DIRECTIONS:
Preheat the oven to 350 F.
Cream sugar, butter, cream cheese and eggs together in the mixing bowl. Add vanilla extract and baking soda.
Gradually add in flour, keeping the mixture smooth. Add the milk and mix in well.
Fold in the cranberries and white chocolate chips.
Pour into greased loaf pans, dividing batter into two pans.
Mix together the topping ingredients. Mix the butter, flour and brown sugar until it resembles wet sand. Sprinkle over the batter, covering completely.
Put the cakes in a pre-heated oven and bake for 45 to 50 minutes or until it is done. Cool on wire racks and if not serving immediately, wrap in plastic wrap. You can freeze these cakes to so they can be made ahead of time
