Add this delicious and simple to make White Chocolate Cranberry Coffee Cake to your holiday menu. Perfect for Christmas brunch, you’ll love the flavors.
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
White Chocolate Cranberry Coffee Cake
We’re moving full steam ahead in #ChristmasSweetsWeek. Can you believe I’m here with recipe #4 this week? It has been a very yummy week. Today I’m debuting White Chocolate Cranberry Coffee Cake.
Please be sure to check out my previous additions to #ChristmasSweetsWeek:
I love a good coffee cake, okay well cake in general, but coffee cake to me is just a simple cake that’s not loaded with frosting. White Chocolate Cranberry Coffee Cake is so simple to make, and tastes great with obviously a cup of coffee but would pair nicely with a glass of eggnog too.
What do I need to make White Chocolate Cranberry Coffee Cake?
- Almond extract
- Flour, baking soda, salt & baking powder
- Sour Cream
- Whole cranberry sauce
- White chocolate morsels
- White chocolate sauce
Yes, you read that correctly whole cranberry sauce, yes the canned stuff. In fact, you can use the regular old jellied version too without whole cranberries.
Perfect for an evening dessert, casual weekend brunch or as part of a holiday celebration this cake is simply yummy. Weekend brunch is my choice, with a delicious cup of coffee served while it is still slightly warm. You can add a very simple glaze on top, I personally prefer a drizzle of white chocolate sauce (find it in the ice cream topping section).
Thanks to Dixie Crystals for generously providing sponsorship to #ChristmasSweetsWeek. I’ve thoroughly enjoyed using all of their products in a variety of my holiday baked goods including this sweet treat. Be sure to check out their website HERE.
Some tips for making White Chocolate Cranberry Coffee Cake:
- Use an electric mixer with a large bowl.
- Substitute sour cream with Greek yogurt.
- Use either variety of cranberry sauce.
- Use milk chocolate morsels instead of white chocolate.
- Find white chocolate sauce in the ice cream topping section of stores.
Scroll down for today’s #ChristmasSweetsWeek recipes!
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 tsp almond extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 1 14 oz can whole-berry cranberry sauce
- 1/2 cup white chocolate chip morsels
- OPTIONAL: white chocolate sauce
- Preheat oven to 350°. Spray 9x9 baking pan with non-stick cooking spray.
- In a large bowl with electric mixer cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add in almond extract.
- In another bowl, whisk together: flour, baking powder, baking soda and salt. Add to batter mixture alternating with sour cream, beating well after each addition.
- Spoon a third of the batter into a prepared baking pan. Top with a third of the cranberry sauce. Repeat layers twice, sprinkling last layer of cranberry sauce with white chocolate chip morsels.
- Bake approximately 50-60 minutes or until a toothpick inserted in cake portion comes out clean. Cool on a wire rack.
You’ll find this recipe and more at the Weekend Potluck!
Frozen Salted Caramel White Russian from Blogghetti
Gingerbread Caramel Coffee Martini from Daily Dish Recipes
Hot Buttered Caramel Apple Cider Mix from Tip Garden
Salted Caramel Martini from April Golightly
Slow Cooker Salted Caramel Hot Chocolate from Cheese Curd in Paradise
Chocolate Hazelnut Doughnuts from Kate’s Recipe Box
Cranberry Orange Bread from Juggling Act Mama
Cranberry White Chocolate Coffee Cake from Who Needs A Cape?
Eggnog Cinnamon Rolls from Moore or Less Cooking
Chocolate Covered Cherry Cookies from Seduction In The Kitchen
Chocolate Espresso Mousse from Karen’s Kitchen Stories
Chocolate Hazelnut Bûche de Noël from Love and Confections
Cranberry Champagne Cupcakes from Our Good Life
Eggnog Gelato from The Redhead Baker
Festive Coconut Macaroons from For the Love of Food
Gingerbread Cupcakes from A Kitchen Hoor’s Adventures
Peanut Butter Chocolate Chip Scones from Rants From My Crazy Kitchen
Peppermint Patty Stuffed Cookies from Platter Talk
Peppermint Red Velvet Macarons from The Crumby Kitchen
Rum Spiked Eggnog Cupcakes from Hezzi-D’s Books and Cooks
Salted Caramel German Chocolate Dessert Shooter from Take Two Tapas
White Christmas Cupcakes with White Chocolate Peppermint Buttercream from Family Around the Table
Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.