Breakfast - Cranberry Coffee Cake

By Pascento96

Ingredients

• CAKE
• 3/4 Cup (1 1/2 sticks) butter, softened
• 1 1/4 cups packed light brown sugar
• 3 eggs
• 1 tsp ground ginger
• 1 1/2 tsp vanilla extract
• 1/2 tsp salt
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking powder
• 3/4 cup chopped sweetened dried cranberries
• 4 ounces white chocolate, coarsely chopped
• FROSTING
• 4 ounces whipped cream cheese, room temp.
• 3 cups powdered sugar
• 4 tsp milk
• 1 tsp vanilla extract
• TOPPING
• 1/4 cup chopped sweetened dried cranberries
• 4 oz white chocolate -- good quality

Details

Servings 24

Preparation

Step 1

CAKE: Beat butter and brown sugar together until smooth. Add eggs, ginger, vanilla, and salt. Beat well. Gradually mix in the flour and baking powder until smooth. Add Cranberries and white chocolate by hand. Pour batter into a buttered 10×15 pan. Use a spatula to spread the batter evenly. Bake for 20–25 minutes. Allow the cake to cool.
FROSTING: Mix all frosting ingredients together and beat with an electric mixer until smooth -can add milk as needed one tsp at a time. When the cake has cooled, spread the frosting over the top of the cake.
Top with chopped cranberries.
Break up white chocolate and put in a small zip lock bag. Microwave just until melted. Cut a tiny piece off of one corner of the bag and drizzle the melted chocolate over the cranberries.
Cut into squares to serve