White Chocolate Cranberry Sour Cream Coffee Cake
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Grab the fancy tea cups and alert the church elders, we are having White Chocolate Cranberry Sour Cream Coffee Cake. Ladies will be clutching their pearls while reaching for their 4th piece of this goodness.
You guys, I love a good coffee cake! Oh who am I kidding I would eat a bad coffee cake, but I have yet to meet one! This one has two of my all time favorite ingredients, white chocolate and cranberries. And not just cranberries but cranberries soaked in vanilla vodka.
And believe me cranberries drunk are vanilla vodka are amazing! This recipe uses some of that cranberry soaked vanilla vodka BUT there is just enough left for you to add to your Coke or Sprite for a little cocktail while the cake is baking!
I love to make this cake in my 6 cup bundt cake pan but the recipe works just as good as a 9×9 baking dish. I just feel fancy when I make a bundt cake, plus I get to use my cake stands. I have a cake stand thing, I love them, all of them!
White Chocolate Cranberry Sour Cream Coffee Cake
A basic sour cream coffee cake with the addition of white chocolate chips and cranberries make this over the top delicious and decadent.
Decadent
I’ll be perfectly honest, I don’t know the exact definition of the word decadent. But it is the first word that pops into my head when I eat this cake or think about this cake. Maybe it’s the white chocolate, I’m a huge fan of white chocolate over chocolate……probably not normal but true!
Another one of my favorite cakes is my Orange Liquor Double Chocolate Bundt Cake! Apparently I have a thing for baking with booze!
White Chocolate Cranberry Sour Cream Coffee Cake
Ingredients
Drunken Cranberries
- 3/4 cup dried cranberries
- 3/4 cup vanilla vodka
Cake
- 2 eggs
- 2 teaspoons cranberry soaked vanilla vodka
- 1 cup sugar
- 1 cup flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup melted butter
- 1/2 cup sour cream
- 3/4 cup vanilla soaked cranberries from above drain and towel dry cranberries, then toss in a couple of Tablespoons of flour just before adding to cake batter
- 3/4 cup white chocolate chips, rough chopped
Topping
- 4 Tablespoons white chocolate chips
- 1/4 cup dried cranberries, rough chopped
Instructions
Drunken Cranberries
- Place your dried crandberries in a smallish bowl and pour vanilla vodka over them, kinda of squishing the berries on top down into the liquad - you want all those cranberries equally drunk - allow them to sit and get tipsy for at least 30 minutes but the longer the better!And once you use those drunk berries don't throw out the cranberry vanilla vodka - you'll need some for the cake and the rest for a very delicous cocktail while your cake is baking!
Cake
- Preheat oven to 350° and spray a 6 cup bundt pan or a 9x9 baking pan with non-stick flour spray - set aside
- In a large bowl add 2 eggs, 1 cup sugar, 2 teaspsoon of the vanilla vodka that the cranberries have been soaking in (it will have turned red from the cranberries but won't affect the cake) and mix with electric mixer until combined
- Add the flour, baking soda, baking powder to egg mixture and combine
- Now add in the melted butter and the sor cream until mixture is well combined and smooth
- Now stir in your rough chopped white chocolate and your drained and towel dried drunk cranberries.
- Pour/Spoon batter into your bundt pan or baking dish - place in your pre-heated oven for 35-40 minutes or until a toothpick comes out of the center clean
- While cake is baking pour that additional vanilla vodka those cranberries were soaking in into a glass with a Sprite or Coke to enjoy!
- If baked in a bundt pan, once cake is cool enough to handle invert and place cake on a plate
Topping
- Melt the additional 4 Tablespoons of white chocolate chips in the microwave for about 25-30 seconds, stir and if not completely melted heat for an additional 7 seconds at a time until smooth and melted
- Drizzle over inverted bundt cake or over the cake in the 9x9 baking dish, sprinkle with the additional 1/4 cup of dried cranberries
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
This cake looks amazing!