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 fries
If using frozen cranberries, thaw and drain berries.
In large roll, beat butter with 1 cup of the brown sugar until sparkle.
Beat in egg, 1 at a time, beating well after each enlargement. In
separate roll, mix together flour, baking pop, baking powder and
saltiness. Add to butter mixture alternately with buttermilk, qualification 3
additions of flour mixture and 2 of buttermilk.
Gently stir in cranberries and 3/4 cup of the white chocolate fries.
Spoon into lubricated 9 inch springform pan, smoothing top. Sprinkle
with remaining brown sugar and chocolate fries.
Bake coffee cake in centre of 350F oven for most 1 hour and 15
minutes or until firm when gently pressed in kernel. Let cool in pan
on rack for 20 minutes before removing from pan. Serve warm or chill.
(Coffee cake can be wrapped in plastic roll, then foil and frozen in
airtight container for capable 2 weeks.) Makes 12 servings.
Yields
12 Servings
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