Side Pannel
Better than Starbucks Cranberry Bliss Buttermilk Bread
Better than Starbucks Cranberry Bliss Buttermilk Bread
- Recipe Submitted by Cobb on 11/30/2014
Category: Gifts, Kids, Desserts
Ingredients List
- ~~ cake ~~
- 1 cup flour
- 1/2 cup whole wheat flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup dried cranberries, plus a handful more for scattering over the frosting
- 1/2 cup white chocolate chips
- ~~ frosting ~~
- 2 cups confectioner's sugar, sifted
- 1 tsp vanilla extract
- milk or cream to thin
- ~~ drizzle ~~
- 1/2 cup white chocolate chips
- 1 tsp coconut or vegetable oil
Directions
Set oven to 350F
Whisk together the flours, soda, powder, and salt. Set aside.
Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then the vanilla.
Gently mix in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
Fold in the cranberries and chocolate chips.
Turn the batter into a greased standard (81/2 x 4 1/2) loaf pan. I like to line it with a sheet of parchment paper to make it easy to remove the cake after baking. Bake for 55 minutes to an hour until a toothpick inserted in the center comes out without wet batter clinging to it. Don't over bake, check it early. Let the cake cool before you frost it.
To make the frosting mix the sugar with enough milk or cream to create a thick spreadable consistency.. Blend in the vanilla. Spread over the top of the cooled cake. Scatter with dried cranberries.
Make the chocolate drizzle by melting the chocolate and the oil in a small (clean and dry!) microwave safe bowl. Microwave for 30 seconds and stir to melt. If necessary microwave for another few seconds, but be careful not to over do it.
When the chocolate is smooth, take a spoon and drizzle it all over the top of the cake in a criss-cross pattern.
Whisk together the flours, soda, powder, and salt. Set aside.
Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, and then the vanilla.
Gently mix in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients.
Fold in the cranberries and chocolate chips.
Turn the batter into a greased standard (81/2 x 4 1/2) loaf pan. I like to line it with a sheet of parchment paper to make it easy to remove the cake after baking. Bake for 55 minutes to an hour until a toothpick inserted in the center comes out without wet batter clinging to it. Don't over bake, check it early. Let the cake cool before you frost it.
To make the frosting mix the sugar with enough milk or cream to create a thick spreadable consistency.. Blend in the vanilla. Spread over the top of the cooled cake. Scatter with dried cranberries.
Make the chocolate drizzle by melting the chocolate and the oil in a small (clean and dry!) microwave safe bowl. Microwave for 30 seconds and stir to melt. If necessary microwave for another few seconds, but be careful not to over do it.
When the chocolate is smooth, take a spoon and drizzle it all over the top of the cake in a criss-cross pattern.
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