Cranberries and White “Chocolate” Chips

August 4, 2010

Maybe it’s because I live in a cranberry growing state that I enjoy them so much...

Cranberries are a frequent addition to my diet.  I sprinkle dried cranberries on my granola cereal in the morning.  I put them in muffins, pancakes, and sweet breads.  I eat cranberries jellied and sauced, in relish and salsa.  After the holidays, cranberries come down in price so I stock up and freeze them to keep them on hand. 

Cranberries pair really well with the white chips in this recipe because the sweetness from the chips balances the tartness from the cranberries.

This recipe is one of my favorites.  Keep one frozen and take it out when company arrives.

Cranberry White Chocolate Coffee Cake
 
2 cups fresh or frozen cranberries (thaw and drain if necessary)
3/4 cup butter
1 1/4 cups brown sugar, packed
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
Pinch of salt
1 cup buttermilk
1 cup white “chocolate” baking chips
 
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 greased 9-inch spring-form pan, smoothing top.  Sprinkle with remaining brown sugar and chocolate chips. 
 
Bake coffee cake in center of 350° oven for about 1 hour and 15 minutes or until firm when gently pressed in center.  Let cool in pan on rack for 20 minutes before removing from pan.  Serve warm or cool.  (Coffee cake can be wrapped in plastic wrap, then foil and frozen in airtight container for up to 2 weeks.).
Bryn Kirk
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