Cranberry White Chocolate Coffee Cake


I can’t count how many times I’ve made this recipe— that’s how good it is. My husbands client turned friend introduced me to it five or so years ago and every time I bake this cake it receives rave reviews. It brilliantly combines sweet with tart (thanks to the cranberries) and without fail always leaves you wanting another piece. What’s more, cranberries and the holidays go hand in hand, so it might just be the perfect dessert to make for dinner guests or an upcoming potluck. Pair it with an espresso or cup of tea and you’re almost guaranteed to induce the most delicious food coma.

What you’ll need

Tube Baking Pan (also called Angel Food Cake Pan)
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 pinch of salt
2 eggs
3/4 cup unsalted butter (softened)
1 cup brown sugar
1 tsp. vanilla
1 cup buttermilk
2 cups frozen cranberries

3/4 cup brown sugar
1 tsp. cinnamon
3 tbsp. melted butter (I use 1/4 cup)
1 cup chopped white chocolate (I use 4-5 squares of white bakers chocolate)


  1. Preheat oven to 350°F. Grease cake pan with cooking spray.
  2. Chop white chocolate and set aside.
  3. Combine flour with baking powder, baking soda and salt in medium size bowl. Set aside.
  4. In a large bowl, beat butter with brown sugar until light (you will be adding the dry ingredients into this bowl soon). Beat in eggs and vanilla.
  5. Mix in flour mixture alternatively with buttermilk by hand until just combined—do not over mix. Stir in cranberries.
  6. For the topping, combine brown sugar, cinnamon and melted butter. Gently stir in white chocolate.
  7. Spoon half the batter into pan. Sprinkle with half the topping and spread evenly (I use 1/3 of topping as I like 2/3 of topping for the top of cake).
  8. Spoon in remaining batter and spread remaining topping evenly on the top of the cake. Note: I find using my hands to spread the cake evenly and to smooth the topping the easiest method. 
  9. Bake 55 minutes or until cake springs back when gently touched (I gently shake the pan to see if batter still looks loose. If so it needs another 5 minutes).
  10. Cool at least 30 minutes, but the longer the better. Don’t rush to get the cake out of the pan or it might start to fall apart.

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