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White Chocolate-Cranberry Coffee Cake

Lisa Lotts
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Cake
Servings 12 servings


  • 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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  • Preheat the oven to 350°. Generously grease and flour a tube pan or bundt pan. Set aside.
  • 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.
  • Add the buttermilk and beat to combine. Set aside.
  • In a medium bowl combine the flour, baking powder, baking soda and salt. Whisk together until well blended.
  • Add the flour mixture to the wet ingredients and stir until just combined. Pour half the batter into the prepared pan.
  • 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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