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Cranberry White Chocolate Coffee Cake Recipe

2 cups

3/4 cup
11/4 cups
21/2 cups
1 tsp
1 tsp

1 cup
1 cup
Fresh or frozen cranberries, if using frozen, thaw and drain berries.

Packed brown sugar
All-purpose flour
Baking soda
Baking powder
Pinch of salt
White chocolate chips

Oven Temp ~ 350°
Recipe Bake Time ~ 1 hr 15 minutes
Pan Type ~ 9" springform pan

Preheat Oven. Grease Pan.

In large bowl, beat butter with 1 cup of the brown sugar until light.
Beat in eggs, 1 at a time, beating well after each addition.
In separate bowl, mix together flour, baking soda, baking powder and salt.
Add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.
Gently stir in cranberries and 3/4 cup of the white chocolate chips.
Spoon into pan, smoothing top.
Sprinkle with remaining brown sugar and chocolate chips.
Bake cranberry white chocolate coffee cake in center of oven for allotted time or until firm when gently pressed in center.
Let cool in pan on rack for 20 minutes before removing from pan.
Tastes great either warm or cool.

Coffee cake can be prepare ahead of time and kept frozen.

Makes 12 servings.


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Cranberry White Chocolate Coffee Cake Recipe

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Cake History
The original origins of cakes started back over 2000 years ago. The exact date is unknown because it undetermined what ingredients would make up a real cake.

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