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White Chocolate-Cranberry Coffee Cake

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5 from 2 reviews

  • Author: Lisa Lotts
  • Total Time: 1 hour
  • Yield: 12 servings 1x


A moist coffee cake with a cranberry filling and white chocolate glaze. Great to serve to holiday house guests.


  • 1/2 cup unsalted butter at room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup leftover cranberry sauce (whole berry sauce preferred)


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  1. Preheat the oven to 350°. Generously grease and flour a tube pan or bundt pan. Set aside.
  2. In a large bowl with a hand mixer, cream together the butter and sugar. Add the eggs one at a time, beating into the batter thoroughly before adding the second egg.
  3. Add the buttermilk and beat to combine. Set aside.
  4. In a medium bowl combine the flour, baking powder, baking soda and salt. Whisk together until well blended.
  5. Add the flour mixture to the wet ingredients and stir until just combined. Pour half the batter into the prepared pan.
  6. Spoon the cranberry sauce over the batter and top with the remaining cake batter. Smooth the top with a spatula and bake for 40-60 minutes or until a cake tester comes out clean. Remove from the oven and let the cake rest in the pan for 5 minutes.


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  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Baking, Cake
  • Cuisine: American
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