Cranberry White Chocolate Chip Bliss Cake
Serves 15 mins prep36 mins cook
This fast, easy, no-mixer cake is light, soft, fluffy, and moist. It’s springy and bouncey, with just enough density to give it some heft and dimension. The flavors reminds me of Starbucks Cranberry Bliss Bars, which I love. The tartness of the dried cranberries, coupled with their chewiness, are great little surprises to bite into amidst the tender cake crumb. The white chocolate chips add another burst of texture, while providing a pop of sweetness, in the way that only white chocolate can do. I provided tips for two alternate buttermilk options in the body of the blog post.
0 servings
What you need
Instructions
0 Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. 1 In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, optional salt; set aside. 2 In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla). 3 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. 4 Fold in 1 cup cranberries and 1 cup white chocolate chips. 5 Turn batter out into prepared pan. 6 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. 7 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. 8 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. 9 Adapted from Blueberry Muffin and Buttermilk Pancakes Cake, Peaches and Cream Fluffy Muffin Cake, and Cream Cheese-Swirled Cherry and Mixed Berries CakeView original recipe