Wednesday, February 7, 2018

Cranberry Bliss Coffeecake

I made this recipe for a dessert to take to FPU and a ladies lunch. It turned out great!
DSC_0219
Cranberry Bliss Coffeecake
Adapted from https://letthebakingbeginblog.com

4 eggs
1 3/4 cup sugar, granulated
2 tsp vanilla extract
2 cup all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
1 cup melted butter
1 cup buttermilk or sour cream
2 cups white chocolate chips or 10 oz white almond bark, roughly chopped
1 cups dried craisins, soaked in warm water for 20 minutes, then well drained and towel dried

Frosting
8 oz cream cheese, softened
2-3 cups powdered sugar
1 tsp vanilla extract
½ tsp orange extract or zest of ½ orange
1-2 T milk

Topping:

2 Tbsp white chocolate chips, melted
1 cup dried craisins, soaked in warm water for 20 minutes, then well drained and towel dried


Preheat oven to 350F with the rack in the middle.

To a large bowl add eggs, sugar, vanilla and whisk until combined. Add flour, baking soda, baking powder, ginger and whisk just until incorporated. Next add melted butter and buttermilk, whisking after each. Fold in cranberries and white chocolate chips.

Spray a 9 x 13 pan with cooking spray and pour the batter and spread evenly. Bake for 50-60 minutes OR until a toothpick inserted into the center comes out clean. Allow to cool.

In a bowl use a mixer to mix together all frosting ingredients.

Melt the white chocolate for the topping.

Spread the Cream Cheese Frosting with a spatula all over the cooled cake. Sprinkle dried craisins on top. In a zigzag motion drizzle the melted white chocolate. Allow the chocolate to set for about 30 minutes to 1 hour, then cut and serve.

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