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Cranberry Bliss Coffee Cake

Soft, spiced coffee cake with tart cranberries, sweet white chocolate, and a creamy cream cheese drizzle — perfect for breakfast or holiday brunch.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Holiday
Calories: 280

Ingredients
  

Cake
  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
  • 0.25 cup milk
  • 1 cup dried cranberries
  • 0.75 cup white chocolate chips
Cream Cheese Drizzle
  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp milk

Equipment

  • Mixing bowls
  • 9x13-inch baking pan
  • Wire rack
  • Spatula or whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch pan and line with parchment.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Beat softened butter with brown sugar and granulated sugar until light and fluffy.
  4. Add eggs one at a time, then stir in vanilla, sour cream, and milk.
  5. Gradually fold in dry ingredients until just combined.
  6. Gently fold in dried cranberries and white chocolate chips.
  7. Pour batter into pan, smooth top, and bake 35–40 minutes until toothpick comes out clean.
  8. Cool completely on wire rack. Beat cream cheese, powdered sugar, and vanilla; add milk to drizzle consistency.
  9. Drizzle over cooled cake and garnish with extra cranberries and white chocolate chips.

Notes

Store in airtight container for up to 5 days or freeze for up to 2 months.