Cranberry White Chocolate Chip Bliss Cake

In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, optional salt; set aside.

In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).

Add the wet mixture to the dry, mixing lightly with a spoon until just combined. Small lumps will be present and this is okay. Don’t overmix or try to stir them smooth; set aside.

Fold in 1 cup cranberries and 1 cup white chocolate chips.

Turn batter out into prepared pan.

Evenly sprinkle 2 tablespoons cranberries and  2 tablespoons white chocolate chips over the surface, pressing them down very lightly with a spatula or your fingertip.

Bake for about 36 to 38 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter (I baked for 36 minutes). Watch your cake, not the clock, and always bake until done, whatever that means in your oven with the brands of ingredients you used.

Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving. Optionally, dust with confectioners’ sugar or a simple glaze. This vanilla cream cheese glaze, this buttery vanilla glaze, or this browned butter glaze are all excellent, quick, and easy glazes. Cake will keep airtight at room temperature for up to 5 days.

Adapted from Blueberry Muffin and Buttermilk Pancakes Cake, Peaches and Cream Fluffy Muffin Cake, and Cream Cheese-Swirled Cherry and Mixed Berries Cake