Shelly's Recipe

CRANBERRY WHITE CHOCOLATE COFFEE CAKE

Category: Coffee Cake

2 cups fresh or frozen cranberries
3/4 cup butter
1 1/4 cups packed brown sugar
2 eggs
2 1/2 cups flour
1 tsp baking soda and baking powder
Pinch of salt
1 cup buttermilk
1 cup white chocolate chips

If using frozen cranberries, thaw and drain berries.

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 springform pan, smoothing top. Sprinkle with remaining brown sugar and chocolate chips.

Bake at 350 for about 1 hour and 15 minutes or until firm when gently pressed in centre. 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.)