Cranberry White Chocolate Loaf Cake

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or Greek yogurt
• 1/4 cup milk
• 1 cup fresh or frozen cranberries (if using frozen, do not thaw)
• 1/2 cup white chocolate chips

For the White Chocolate Drizzle:

• 1/2 cup white chocolate chips
• 1 tablespoon heavy cream

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Start and end with the dry ingredients. Mix until just combined.
6. Fold in Cranberries and White Chocolate Chips: Gently fold in the cranberries and white chocolate chips until evenly distributed.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
9. White Chocolate Drizzle: Once the cake is cool, melt the white chocolate chips and heavy cream together in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth. Drizzle over the cooled cake.
10. Serve: Slice and enjoy your cranberry white chocolate loaf cake!

Feel free to adjust the amount of cranberries and white chocolate chips to your taste. Enjoy baking!