2 c Fresh or frozen cranberries
3/4 c Butter
1 1/4 c Packed brown sugar
2 Eggs
2 1/2 c All-purpose flour
1 ts Baking soda
1 ts Baking powder
Pinch of salt
1 c Buttermilk
1 c 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 coffee cake in centre of 350F oven 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.) Makes 12 servings.
Yields
12 Servings