Description
Indulge in the delightful flavors of the holiday season with this Cranberry Bliss Coffee Cake. A tender, moist cake studded with cranberries, topped with a creamy glaze, and finished with white chocolate chips and pecans for a touch of sweetness and crunch.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup fresh or dried cranberries
For the Glaze:
- 4 oz cream cheese, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Optional Topping:
- 1/2 cup white chocolate chips
- 1/4 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Add dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Fold in cranberries gently.
- Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before glazing.
- For the glaze, beat cream cheese until smooth. Add powdered sugar, vanilla, and milk, beating until creamy. Spread evenly over cooled cake.
- Sprinkle white chocolate chips and chopped pecans on top if desired.
Notes
- Use fresh cranberries for tartness or dried for sweetness.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~370 kcal
- Sugar: ~28 g
- Sodium: ~250 mg
- Fat: ~18 g
- Saturated Fat: ~10 g
- Unsaturated Fat: ~8 g
- Trans Fat: 0 g
- Carbohydrates: ~45 g
- Fiber: ~2 g
- Protein: ~4 g
- Cholesterol: ~55 mg
