Iced White Chocolate Cranberry Coffeecake
Iced White Chocolate Cranberry Coffeecake is a tasty coffeecake that will make you drool! It’s filled with white chocolate chips, craisins, bananas and walnuts and then glazed with a superb Citrus Icing to die for! No kidding. The icing is a basic butter and powdered sugar icing but it includes orange juice and lemon juice which work together to form one amazing icing. While I could have made this in a regular loaf pan, I was really wanting to bake it in one of my cast-iron skillets instead.
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This recipe begins with my basic banana bread recipe, but instead of chocolate chips I used white chocolate chips. I added craisins and walnuts. Then I iced it with a terrific Citrus Icing which I found on a cookie recipe. Together the combination is incredibly delicious.
If you’re looking for a tasty coffeecake recipe with a luscious icing on top, then whip up a batch of Iced White Chocolate Cranberry Coffeecake sometime. It is mouthwatering and delicious. And, you will find the recipe rather straightforward and not too complicated.
It’s also a nice coffeecake to make up for special occasion breakfasts and holidays. You can toss this in the oven to bake the same time you are baking other breakfast casseroles and they will finish close to the same time. Although I usually bake this the day before I’m going to serve it so I can glaze the cake after it’s cooled. Either way it’s a terrific coffeecake for whatever ails you!
I initially posted this recipe in March of 2014. I recently remade the recipe (June 2017) for our Friday night care group so I shot a few new pictures. While I made the coffeecake for dessert, it’s also terrific for breakfast.
Iced White Chocolate Cranberry Coffeecake is a tasty breakfast entree for your family.
Each mouthful is filled with white chocolate chips and craisins, making for one scrumptious breakfast treat.
I served the coffeecake for a dessert with ice cream, but it’s also terrific for breakfast.
The Citrus Icing is spectacular and really draws out the flavors of this wonderful coffeecake.
Here’s what I did.
I used these ingredients for the coffeecake.
Place sugar, eggs, softened butter, vanilla, mashed bananas, salt, baking powder and baking soda in a mixing bowl. Mix with an electric mixer to combine.
Stir in UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add white chocolate chips, craisins, and walnuts.
Stir with a wooden spoon to combine. Grease and flour a large 12-inch cast-iron skillet. Add coffeecake mixture and spread to cover the surface.
Bake coffeecake at 350 for about an hour. Mine took 65 minutes. Your oven may be quicker. When a toothpick inserted in center comes out clean the bread is done. Allow the bread to cool completely.
I used these ingredients for the Citrus Icing.
To make Citrus Icing: Place softened butter in a mixing bowl. Add powdered sugar, lemon juice and orange juice. Whisk ingredients to combine.
Spread Citrus Icing over cooled coffeecake.
Allow icing to set at least 15 minutes before cutting coffeecake into 12 pieces.
Iced White Chocolate Cranberry Coffeecake is a great coffeecake to bake up for country breakfasts.
I love the taste of the citrus icing with the cranberries in this breakfast coffeecake.
This coffeecake is perfect for holiday breakfasts.
Here’s the recipe.
ICED WHITE CHOCOLATE CRANBERRY COFFEECAKE
(Recipe inspired from my niece Heather’s Chocolate Chip Banana-Nut Bread recipe; Citrus Icing source: CooksRecipes.com)
Iced White Chocolate Cranberry Coffeecake
Equipment
- 1 12-inch cast iron skillet
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 electric mixer
- measuring cups
- measuring spoons
- 1 nut chopper if nuts are not pre-chopped
- 1 whisk
Ingredients
SKILLET COFFEECAKE:
- 1/2 cup unsalted butter softened (1 stick)
- 1 cup granulated sugar
- 2 large eggs
- 3 large ripe bananas mashed
- 2 cups UNBLEACHED all-purpose flour Bleached flour toughens baked goods
- 1 heaping tsp. baking powder
- 1 heaping tsp. baking soda
- 1 tsp. sea salt
- 2 tsp. vanilla extract
- 1 cup walnuts finely diced (or pecans, or half of each) (measure after chopping)
- 11.5 oz. bag white chocolate chips
- 1 cup craisins
CITRUS ICING:
- 2 cups powdered sugar
- 1 tsp. lemon juice
- 3 tbsp. orange juice
- 2 tbsp. unsalted butter softened
Instructions
SKILLET COFFEECAKE:
- Cream butter, sugar, eggs, bananas, salt, baking powder, baking soda and vanilla in a large bowl with an electric mixer until well blended.
- Stir in flour, walnuts, white chocolate chips and craisins.
- Pour into well-greased and floured cast-iron skillet and bake at 350° for 60-65 minutes or until toothpick inserted in center comes out clean.
- Allow coffeecake to cool completely.
- Frost with Citrus Icing.
CITRUS ICING:
- Soften butter; place in a medium mixing bowl.
- Add powdered sugar and juices and whisk to combine.
- Spread over cooled coffeecake.
- Allow icing to set at least 15 minutes before slicing coffeecake.
Notes
Nutrition
- 1 stick butter, softened
- 1 cup sugar (or Sucanat)
- 2 eggs
- 3 mashed ripe bananas
- 2 cups Gold Medal UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 1 heaping tsp. baking powder
- 1 heaping tsp. baking soda
- 1 tsp. salt
- 2 tsp. vanilla
- 1 cup finely diced walnuts
- 1 cup white chocolate chips
- 1 cup craisins
- Cream butter, sugar (or Sucanat), eggs, bananas, salt, baking powder, baking soda and vanilla with an electric mixer until well blended.
- Stir in flour, walnuts, white chocolate chips and craisins.
- Pour into well-oiled cast-iron pan and bake at 350° for 60-65 minutes or until toothpick inserted in center comes out clean.
- Allow bread to cool.
- Frost with Citrus Icing.
- 1 ½ cups powdered sugar
- 1 tsp. lemon juice
- 3 tbsp. orange juice
- 2 tbsp. butter, softened
- Soften butter.
- Add powdered sugar and juices and whisk to combine.
- Spread over cooled bread.
This skillet coffeecake is not too difficult to make and it combines the wonderful flavors of citrus, cranberries, white chocolate and bananas. It’s doubly good with a dollop of ice cream. 🙂
Serve Iced White Chocolate Cranberry Coffeecake with your favorite fruit, oatmeal, granola, or yogurt!
It’s time for a coffee break!
Yes, you’ll be drooling after one bite of this amazing coffeecake.
You may also enjoy these delicious recipes!
Iced White Chocolate Cranberry Coffeecake
Equipment
- 1 12-inch cast iron skillet
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 electric mixer
- measuring cups
- measuring spoons
- 1 nut chopper if nuts are not pre-chopped
- 1 whisk
Ingredients
SKILLET COFFEECAKE:
- 1/2 cup unsalted butter softened (1 stick)
- 1 cup granulated sugar
- 2 large eggs
- 3 large ripe bananas mashed
- 2 cups UNBLEACHED all-purpose flour Bleached flour toughens baked goods
- 1 heaping tsp. baking powder
- 1 heaping tsp. baking soda
- 1 tsp. sea salt
- 2 tsp. vanilla extract
- 1 cup walnuts finely diced (or pecans, or half of each) (measure after chopping)
- 11.5 oz. bag white chocolate chips
- 1 cup craisins
CITRUS ICING:
- 2 cups powdered sugar
- 1 tsp. lemon juice
- 3 tbsp. orange juice
- 2 tbsp. unsalted butter softened
Instructions
SKILLET COFFEECAKE:
- Cream butter, sugar, eggs, bananas, salt, baking powder, baking soda and vanilla in a large bowl with an electric mixer until well blended.
- Stir in flour, walnuts, white chocolate chips and craisins.
- Pour into well-greased and floured cast-iron skillet and bake at 350° for 60-65 minutes or until toothpick inserted in center comes out clean.
- Allow coffeecake to cool completely.
- Frost with Citrus Icing.
CITRUS ICING:
- Soften butter; place in a medium mixing bowl.
- Add powdered sugar and juices and whisk to combine.
- Spread over cooled coffeecake.
- Allow icing to set at least 15 minutes before slicing coffeecake.
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