In The Kitchen ~ Cranberry and White Chocolate Cake

I woke up this morning with snuffles..sneezes..sore throat and a tickly cough.. Well done cooler temperature...and if I have a cold... winter is definitely on its way. I did go on my walk and I was up before the sun..but Im starting to feel a bit grotty.. so I need to dose myself and nip it in the bud.

Its been in busy week in the kitchen.. Bread making.. MrD' favourite Chocolate Fudge Cookies...some with added white chocolate chips and cranberries left over from making this weeks cake...and trying out a couple of new recipes for dinner.. which so far have been a success. I also made my home made mincemeat ready to make pies come December..

So this weeks cake is also a new recipe. I know Fall is all about pumpkins ... but dont forget about cranberries. This cake was not what I expected and I thought it hadnt turned out right as it felt a bit dense... but maybe its because used loaf tins instead of the 13 x 9 inch baking pan. Anyway...its a big hit and MrD loves it.. and hes not really a fan of cranberries. He loves the crunchy topping and didnt notice I left out the nuts.

Here's the original recipe with a picture of my cake...

Cranberry and White Chocolate Cake

This is a sweet-buttery holiday cake filled with the flavors of fresh cranberries and white chocolate chips. You can add pecans but its optional and I didnt. Also you can either dust with powdered sugar or add a buttery crumb topping. Its perfect for Thanksgiving & Christmas!

2 cups granulated sugar
3 eggs

3/4 cup butter, softened
1 1/2 teaspoon vanilla extract
1/4 cup milk
2 cups self rising flour
1 bag (12 oz) fresh cranberries
1 cup white chocolate chips
1/2 cup pecan pieces (optional)
powdered sugar for dusting or
crumb topping

Crumb Topping:
3/4 cup all purpose flour
6 tablespoons softened butter
6 tablespoons sugar

• Preheat oven to 350 degrees. 
• Grease a 13 x 9 inch baking pan with baking spray and flour. 
• In a large bowl or using your kitchen aid mixer, beat the eggs and sugar together for 5 minutes.
• Add the butter, vanilla extract and milk:
• Beat until well blended. 
• Add the flour and mix to combine. 
• In a separate bowl add the fresh cranberries and toss them in a bit of flour (this keeps the cranberries from sinking to the bottom of the cake).
• Fold in the fresh cranberries, white chocolate chips and pecans if using. 
• Batter will be slightly thick. 
• Using an offset spatula spread the batter into prepared pan.
• Make the crumble topping 
• In a small bowl add the flour, sugar and butter. 
• Using a pastry blender or a fork cut the butter into the flour sugar mixture until it resembles a coarse meal. 
• Sprinkle the crumble mixture evenly over the cranberry cake batter just before baking.
• Bake for 40 - 45 minutes or until the cake is lightly golden brown and a toothpick inserted comes out clean. 
• Remove cake to baking rack and cool completely before slicing. 
• If dusting with powdered sugar omit the crumb topping.