cranberry coffee cake

Ingredients:

1 cup frozen or fresh cranberries, chopped (I prep in food processor)

1 1/4 cup sugar, divided 

1/4 cup olive oil

1/4 butter, softened

2 large eggs, lightly beaten

1 cup buttermilk

1/4 cup water

120 g (1 cup) all-purpose flour

120 g (1 cup) white whole wheat flour

1 teaspoon ground cinnamon

3/4 teaspoon baking powder

1/2 teaspoon baking soda

White chocolate, melted (optional)

Instructions: 

Preheat oven to 375 degrees F. Coat an 8- x 8-inch baking dish with cooking spray; set aside. 

Toss cranberries with 1/4 cup sugar and set aside.

Beat remaining 1 cup of sugar, oil and butter at medium speed of an mixer until creamy; beat in eggs, buttermilk and water just until blended.

Combine flours, cinnamon, baking powder and baking soda; stir well. Add buttermilk mixture to flour mixture, stirring just until combined. Pour half of batter into prepared pan; sprinkle with cranberries. Top with remaining batter, spreading carefully to edges. 

Baked at 375 degrees F for 55 minutes or until pick inserted in center of cake comes out clean. Let cool and drizzle with melted white chocolate, if desired.