Over the Summer I made White Chocolate Raspberry Cake. And I loved it. I made it every time raspberries were on sale. Then I made Dark Chocolate Blackberry Cake. And I loved that. I love this White Chocolate Cake recipe so much, that I designed a Holiday version - with a Cranberry Swirl on top, made from Cranberry Sauce.
My Grandmother asked me if it was cheesecake, because it's so soft and rich. But it's not. It's White Chocolate Cake with a Cranberry Swirl. And it's AWESOME.
White Chocolate Cake with a Cranberry Swirl
2/3 cup white chocolate chips, 5 tablespoons unsalted butter, 1 cup flour, 1/4 teaspoon baking powder, 1/4 teaspoon kosher salt, 1/2 cup sugar, 2 eggs, 1 teaspoon vanilla, 1/2 cup cranberry sauce.
Preheat the oven to 350 degrees. Line the bottom of a glass pie dish (or a round cake pan) with parchment paper and lightly coat the sides with cooking spray. Melt 2/3 cup white chocolate chips with 5 tablespoons of unsalted butter, in a double boiler, over low heat; let it cool. In a small mixing bowl, combine 1 cup flour with 1/4 baking powder and 1/4 teaspoon kosher salt. In a medium sized mixing bowl, whisk together 1/2 cup sugar, 2 eggs, and 1 teaspoon vanilla. Then add the chocolate-butter mix to the sugar mix, just until combined. Then add the flour mix, just folding it in. Place the cake batter into your prepared baking dish, gently using a spoon to spread it flat. Place dollops of 1/2 cup cranberry sauce on top of the cake batter. Use a knife to make swirls. Bake for 25 to 30 minutes, until the sides are lightly browned and the middle does not jiggle. Allow your cake to cool, before slicing it.
This Cake is perfect for Thanksgiving - and even Christmas. It's great with a cup of coffee...
and the Macy's Day Parade. Who says you can't eat Cake for Breakfast?