Cranberry white chocolate coffee cake
Twas the day before my duty to bake welcome bread for church, so I excitedly set out to test a new recipe using seasonal ingredients (in this case, cranberries!!). The beauty of this coffee cake is the marrying of sweet white chocolate chips with tart fresh cranberries. The taste is just amazing and using fresh cranberries is certainly better than dried cranberries because during the baking process, the fresh cranberries break down inside the cake and the berry goodness just oozes out. This cake keeps well too and may be frozen for about a month after baking. Best served when warm. Thanks to
christineteo for being my handy helper. :D
Ingredients
2 cups fresh cranberries (if using frozen berries, remember to thaw them out first and pat them dry with a cloth/towel)
3/4 cup butter
3/4 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
Pinch of salt
1 cup low fat yogurt
1 cup white chocolate chips
Preheat oven to 350 deg. F.
In large bowl, beat butter with sugar until light. Beat in eggs, 1 at a time, ensuring each egg is incorporated well before adding the next.
In separate bowl, mix together flour, baking soda, baking powder and salt. Add to butter mixture alternately with yogurt, making 3 additions of flour mixture and 2 of yogurt.
Gently stir in cranberries and 3/4 cup of the white chocolate chips. Spoon into greased 9 inch pan, smoothing top (In my case, I baked about 8 mini loaves). Sprinkle the top of the cake(s) with brown sugar and chocolate chips.
Bake coffee cake in center rack for about 1 hour and 15 minutes or until firm when gently pressed in centre. Let cool in pan on rack for 20 minutes before removing from pan. (If using mini loaf tins, the bake time was about 45 min.)