White Chocolate Cranberry Sour Cream Coffee Cake

A basic sour cream coffee cake with the addition of white chocolate chips and cranberries make this over the top delicious and decadent.

5 from 1 vote

2 eggs
2 teaspoons cranberry soaked vanilla vodka
1 cup sugar
1 cup flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup melted butter
1/2 cup sour cream
3/4 cup vanilla soaked cranberries from above drain and towel dry cranberries, then toss in a couple of Tablespoons of flour just before adding to cake batter
3/4 cup white chocolate chips, rough chopped

Place your dried crandberries in a smallish bowl and pour vanilla vodka over them, kinda of squishing the berries on top down into the liquad - you want all those cranberries equally drunk - allow them to sit and get tipsy for at least 30 minutes but the longer the better!
And once you use those drunk berries don't throw out the cranberry vanilla vodka - you'll need some for the cake and the rest for a very delicous cocktail while your cake is baking!

Preheat oven to 350° and spray a 6 cup bundt pan or a 9x9 baking pan with non-stick flour spray - set aside
In a large bowl add 2 eggs, 1 cup sugar, 2 teaspsoon of the vanilla vodka that the cranberries have been soaking in (it will have turned red from the cranberries but won't affect the cake) and mix with electric mixer until combined
Add the flour, baking soda, baking powder to egg mixture and combine
Now add in the melted butter and the sor cream until mixture is well combined and smooth
Now stir in your rough chopped white chocolate and your drained and towel dried drunk cranberries.
Pour/Spoon batter into your bundt pan or baking dish - place in your pre-heated oven for 35-40 minutes or until a toothpick comes out of the center clean
While cake is baking pour that additional vanilla vodka those cranberries were soaking in into a glass with a Sprite or Coke to enjoy!
If baked in a bundt pan, once cake is cool enough to handle invert and place cake on a plate

Melt the additional 4 Tablespoons of white chocolate chips in the microwave for about 25-30 seconds, stir and if not completely melted heat for an additional 7 seconds at a time until smooth and melted
Drizzle over inverted bundt cake or over the cake in the 9x9 baking dish, sprinkle with the additional 1/4 cup of dried cranberries

Nutrition values are estimates, for exact values consult a nutritionist.

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