Ingredients
1 1/2 c. fresh cranberries (or frozen and thawed)
3/4 c. unsalted butter, softened to room temperature
1 c. granulated sugar
3 large eggs
1 tsp. almond extract
1 c. sour cream
3 c. flour
1 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. baking powder
1/2 tsp. ground cinnamon
1 c. white chocolate chips
1/4 c. heavy cream
Preparation
Step 1Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or bundt pan. Step 2Make batter. In a large bowl, combine butter and sugar. Using a hand mixer, whip until light and fluffy. Add the eggs and mix until smooth. Step 3Add vanilla and sour cream and mix until evenly incorporated. Step 4Add flour, baking soda, baking powder, cinnamon, and salt and mix until just combined. Fold in cranberries and transfer batter to the prepared pan. Step 5Bake for 50 minutes. Let cool on a wire rack for about 20 minutes before inverting onto a cooling rack. Step 6Meanwhile, make chocolate ganache. Place white chocolate chips in a medium, heatproof bowl and set aside. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over white chocolate chips, whisking constantly until the sauce is smooth. Pour over the coffee cake and let set for about 10 minutes.
