I wanted to make this cake before the holidays but with my fathers passing away, the travel back and forth to Ohio for the funeral, then back home and then back to Ohio for the already planned holiday with my family I just never seemed to find the time to get around to it. With the weather here in San Diego being cloudy, overcast and rainy for the past week this cake just seemed to be appropriate to have on hand.
It is a lovely firm crumbed coffee cake with the smooth tang of sour cream and the extra tartness of fresh cranberries. A winner all around in my book. The addition of the white chocolate ganache is certainly another reason to sing the cakes praises but trust me, this wonderful cake can certainly stand on its own without the ganache so if you don’t have white chocolate on hand, don’t hesitate to make this cake anyway.
A word here, I found this recipe somewhere online. I can’t even remember where. It lists almond extract in the ingredients but then never calls for adding it in the instructions. In my opinion you can add it either to the cake or the ganache. I chose to add it to the ganache as I feel that white chocolate and almonds go well together but you decide what you want to do.
Cranberry Coffee Cake
- 1 1/2 c. fresh cranberries (or frozen and thawed)
- 3/4 c. unsalted butter, softened to room temperature
- 1 c. granulated sugar
- 3 large eggs
- 1 tsp. almond extract
- 1 c. sour cream
- 3 c. flour
- 1 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 1 c. white chocolate chips
- 1/4 c. heavy cream
- Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or bundt pan.
- Make batter. In a large bowl, combine butter and sugar. Using a hand mixer, whip until light and fluffy. Add the eggs and mix until smooth.
- Add vanilla and sour cream and mix until evenly incorporated.
- Add flour, baking soda, baking powder, cinnamon, and salt and mix until just combined. Fold in cranberries and transfer batter to the prepared pan.
- Bake for 50 minutes. Let cool on a wire rack for about 20 minutes before inverting onto a cooling rack.
- Meanwhile, make chocolate ganache. Place white chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over white chocolate chips, whisking constantly until the sauce is smooth. Pour over the coffee cake and let set for about 10 minutes.