WHITE CHOCOLATE FRESH CRANBERRY COFFEE CAKE
I love the combination of the fresh cranberries' tartness and the sweetness of the white chocolate. It would make an excellent addition to a holiday brunch or luncheon even. To make it a little more "waistline friendly", I made it with light butter and only 1/2 cup of white chocolate chips. Originally from a Dunkin' Donuts flier.
Provided by Marg CaymanDesigns
Categories Breads
Time 1h40m
Yield 9-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Grease an 8" square pan, metal or glass.
- Using an electric beater or strong whisk, beat the butter and 1 cup of the brown sugar together in a large bowl until the mixture is light and fluffy.
- Beat in one egg until thoroughly incorporated.
- Repeat with the second egg.
- In another bowl, mix the flour, baking soda, baking powder, and salt together. Alternate adding the dry mixture and buttermilk in this way: add a third of the dry mixture then half the buttermilk followed by a third of the dry mixture and the rest of the buttermilk. Add the remaining flour mixture and gently stir until you have a rich looking batter.
- Add the cranberries and 3/4 cup of white chocolate chips.
- Pour the batter into the pan, smoothing it out.
- Sprinkle 1/2 cup brown sugar and 1/4 cup white chocolate chips on top. Bake in the center of oven for 1 1/4 hours (75 minutes) until the center is firm when you gently press it.
- Allow the pan to cool on a rack for at least 20 minutes before removing the cake from the pan.
Nutrition Facts : Calories 539.1, Fat 23.1, SaturatedFat 13.9, Cholesterol 91.4, Sodium 362.8, Carbohydrate 77.4, Fiber 1.9, Sugar 48.8, Protein 7.2
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