There’s no question that fall has arrived where I live… rain, strong winds, dropping temperatures, falling leaves, shorter days…and the appearance of cranberry bliss bars and gingerbread loaf at the local Starbucks. I normally don’t buy a pastry when I purchase my coffee but I can’t resist either one of these yummy treats. I easily found copycat recipes when I did a Google search and am happy to report that the recipe for cranberry bliss bars (here made into a loaf) is delicious.
I’m a sucker for cream cheese frosting so made sure I made enough of it for a thick layer for the top of the loaves. I sprinkled on a few dried cranberries and then drizzled white chocolate on top. The cake is full of white chocolate chips and tart dried cranberries and when it’s teamed up with the cream cheese frosting the result is awesome.
We have had heavy rain and strong winds the last few days and there is considerable damage around the greater Portland area. I felt so sorry for my vendor friends at the farmers’ market. High winds is the worst weather condition and can do immense damage in a matter of minutes. This is what it looked like yesterday. It’s fun to be a vendor during the summer when the weather is dry and warm, but winter is another story. I’ve shared photos of beautiful days at the market and wanted you to see what a bad day looks like. I experienced several of these during my years as a vendor and, believe me, they are no fun. Everybody will be back next week because those vendors are DEDICATED people.
I found this delicious recipe at The View From Great Island. The cream cheese frosting was my addition.
- 1 cup flour
- ½ cup whole wheat flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- ½ cup dried cranberries, plus a handful more for scattering over the frosting
- ½ cup white chocolate chips
- 2 ounces white chocolate, melted
- 2 ounces cream cheese, softened
- 1 teaspoon vanilla
- 1-1/2 cups powdered sugar, more if needed for spreadable consistency
- ½ cup white chocolate chips
- 1 tsp coconut or vegetable oil
- 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, then mix in vanilla.
- Mix in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in the cranberries and chocolate chips.
- Turn the batter into a greased and parchment lined 8-1/2" by 4-1/2" loaf pan.paper. Bake for 50-55 minutes to an hour until a toothpick inserted in the center comes out vlean. Don't over bake, . Let the cake cool before you frost it.
- Mix together the melted white chocolate and cream cheese. Blend in the vanilla. Add powdered sugar and mix until smooth. Spread on top of the cooled cake. Top with a few dried cranberries.
- Mix the chocolate and the oil together in a small (clean and dry!) microwave safe bowl. Microwave for 30 seconds and stir to melt. If necessary microwave for another few seconds until melted and smooth.
- Drizzle it over the top of the cake in a criss-cross pattern.