With it sweet crumb top, tart cranberries, and rich chocolate, this snack cake will disappear in a flash.
My family loves cake. More than pie. Yeah, they’re weird. I’d much rather have pie.
But, this cake might sway me. A sweet crumb top forms a bed for fresh cranberries and chocolate chips. Delicious! Perfect for an afterschool snack, dessert with coffee, or a decadent addition to breakfast or brunch.
Recipe: Cranberry Chocolate Snack Cake
Ingredients
- 2 cups all-purpose unbleached flour (I actually used white whole wheat for this batch)
- 2 cups brown sugar
- 1/2 cup butter, softened
- 3/4 cup milk
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon orange zest
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh cranberries
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 350°. Grease a 9×13-inch baking dish.
- In the bowl of a food processor, combine the flours, brown sugar, and butter. Pulse until coarse crumbs form.
- Remove 1 cup mixture and set it aside.
- Add the milk, egg, vanilla, orange zest, baking powder, and salt to the remaining flour mixture. Blend until smooth.
- Pour the batter into the prepared pan. Sprinkle the reserved crumb mixture over the batter. Sprinkle the cranberries and chocolate chips over the crumb mixture. Bake the coffeecake for 35 to 40 minutes or until a tester comes out clean.
Preparation time: 15 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 8
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{ 11 comments… read them below or add one }
Yummy! This looks delicious. I would definitely like the chocolate with the cranberries. I might even try dark chocolate chips. Mmmmmm. Thank you for sharing!
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Jessica Reply:
February 13th, 2012 at 7:36 am
Yes, it’s very good with dark chocolate. We’ve tested it a myriad of ways.
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can’t wait to try this. I have three bags of frozen cranberries in the freezer.
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Looks and sounds amazing!!!!
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I also have many bags of cranberries in the freezer. I have wondering what to do with them. This will be one thing to make.
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ARGH!!!! I just used the cranberries I had frozen. Guess I’ll have to pin it for next year.
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Have you tried to freeze it? I need some more desserts to stick in the Mr. Freezy!
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Jessica Reply:
February 15th, 2012 at 9:24 am
@Angela, yes. Sadly, this is a reject from my freezer cookbook. It’s FABULOUS fresh, but to bake and freeze is asking for sogginess on the other end.
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Stacy Reply:
February 18th, 2012 at 12:39 pm
@Jessica, I wonder if you could substitute dried cranberries (raisin-like) if you wanted to freeze it. Just wondering.
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Jessica Reply:
February 18th, 2012 at 12:44 pm
@Stacy, if you try it, let us know!
This was delicious! Thank you so much for the recipe. I fed half of it to my husband and took the rest to a bible study fellowship
Thought the “sweet tart” tast was totally addictive!
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This look so good! I know what I’m doing with my cranberries now.
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Looks good–I’m printing this for use in the near future. I don’t have any oranges or orange zest, so that’s holding me back temporarily. I do have lemon zest in the freezer, so maybe I’ll try that.
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Jessica Reply:
February 18th, 2012 at 12:45 pm
@Stacy, you can omit the zest. It will just have a slightly different flavor.
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OK, I made it, but I made a few changes that maybe didn’t help it to be as good as it looks in your picture–I don’t have a food processor, so I used the stand mixer, and I think it needed a big pan like you suggested. I think if I do it again, I’ll cut down on the cranberries and cut them in half–we aren’t cranberry lovers but a little bit can be nice. Also, using the orange zest may be significantly better than the lemon zest. One thing I added that I liked was some shredded coconut on top–gave it a nice flavor and a little crunch. I didn’t love the outcome altogether due to my changes, but I’ll try this one again though–thanks for sharing. OH–also, I think you have a typo. You mention dividing the batter for the multiple pans but only mention one pan at the beginning of the directions.
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Jessica Reply:
February 18th, 2012 at 6:49 pm
@Stacy, thank you for catching that. Yes, I had done some testing in two cake pans to see if they would freeze better.
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Kids loved it, made it with frozen raspberries
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