Cranberry White Chocolate
2 cups fresh or frozen cranberries
3/4 cup butter
1 1/4 cups packed brown sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon 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 coffee cake in centre of 350 degree F 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.