Instructions:
Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C).
Grease and flour a 9×5 inch loaf pan or line it with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream Butter and Sugar:
In a large bowl, cream together the butter and sugar until light and fluffy.
Add Eggs and Vanilla:
Beat in the eggs, one at a time, then stir in the vanilla extract.
Combine Wet Ingredients:
Mix in the sour cream and milk until fully combined.
Combine Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing just until incorporated.
Fold in Cranberries:
Gently fold in the chopped cranberries.
Bake the Cake:
Pour the batter into the prepared loaf pan and spread evenly.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Prepare the White Chocolate Topping:
In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add the white chocolate chips, stirring until melted and smooth.
Pour the white chocolate mixture over the cooled cake.
Top with Dried Cranberries:
Sprinkle the chopped dried cranberries over the white chocolate topping.
Serve and Enjoy:
Allow the topping to set before slicing and serving.
This cake is a delightful treat for any occasion, combining the tartness of cranberries with the sweetness of white chocolate. Enjoy!
