Leftover Cranberry Sauce Coffee Cake is a super soft coffee cake with a hidden layer of leftover homemade cranberry sauce and a delicate almond topping. The perfect way to use up that extra Thanksgiving cranberry sauce.
I know I’ve sometimes mentioned in my blog that Christmas always sneaks up on me. I’m really not the best planner. But as soon as it's cranberry season again, I am busy planning holiday menus and experimenting with different cranberry recipes, like this Leftover Cranberry Sauce Coffee Cake!
Originally posted November 2018 and updated November 27, 2020.
Leftover Cranberry Sauce Coffee Cake
I don't know about you, but I always seem to have some leftover cranberry sauce in my fridge. This Thanksgiving we really enjoyed our Italian Cranberry Sauce! This Cranberry Bundt Cake is also super fabulous and easy to make!
I seem to always take care of what I need to the week before Christmas. It’s frenetic and it’s sometimes a little stressful, but I always get things done. You may be like me and find yourself with containers of leftover cranberry sauce in the fridge. This is what you need to make with leftover cranberry sauce!!
I thought baking this Leftover Cranberry Sauce Cake would be a good reminder of a gift I always want to give: mini tea cakes at holiday time (you could make this recipe in mini size to wrap and give as a gift). The recipe is found in The Gourmet Cookbook from 2003 (gosh, do I still miss that magazine!). It’s supposed to be made in a regular size loaf pan. You can make it in mini loaf pans, one regular size loaf, or even a Bundt!
Why you'll love this leftover cranberry sauce cake
- This delicious cranberry sauce cake is the perfect way to use up any leftover cranberry sauce!
- The tart flavor of the cranberries pairs perfectly with a buttery, moist and tender crumb, making it an irresistible treat.
- The colorful berries add a festive touch to this holiday dessert.
- It's sure to be a hit at your next holiday gathering, or with friends and family on a cozy winter night. Enjoy!
- It can be made dairy-free
The recipe for leftover cranberry sauce coffee cake requires:
- 3/4 cup homemade cranberry sauce*
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 3/4 tsp. salt
- ½ cup butter *1 stick (I used Earth Balance margarine)
- 2 eggs
- 1 tsp. vanilla extract
- 1 Tablespoon orange zest from 1 medium orange
- 1/2 cup milk I used almond milk
- 1/4 sliced almonds
- 2 teaspoons turbinado sugar optional
Can you use jellied cranberry sauce for this cake?
You have to use homemade cranberry sauce, not jellied. If you haven't had time to make your own sauce, you could puree' 2 cups of cranberries with 3/4 cup of sugar and let it drain in a sieve before using it in the recipe.
I've made it both ways and prefer it much better with homemade cranberry sauce. At the current time I have two containers of cranberry sauce in my fridge, so this will be made again this week!
This is my favorite cranberry sauce recipe; you could use it or use your own.
How to make homemade cranberry sauce?
1. In a medium sized saucepan over medium heat, dissolve the sugar in orange juice and water (or just water).
2. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes).
3. Remove from heat and place sauce in a bowl.
4. Cranberry sauce will thicken as it cools.
How to make the cranberry swirl?
Be sure to not get close to the cake batter edge. Leave at least a 1/2-inch space to the border. If you add less cranberry sauce, you could gently give it a swirl with a butter knife when you add the 2nd part of cake batter. I've made it both ways: with a swirl and without. And sometimes it creates it's own swirly design even without me touching it.
Does homemade cranberry sauce need to be refrigerated?
1. Homemade cranberry sauce needs to refrigerated. Refrigerate the cranberry sauce within two hours of cooking.
2. Keep refrigerated in a covered container.
3. Homemade cranberry sauce should keep for 10-14 days in the refrigerator.
4. You could also freeze any leftover cranberry sauce.
Can you freeze this coffee cake?
Yes! They freeze very well. Simply wrap in two layers of plastic wrap and place in freezer storage bag to freeze for up to 2 months.
PIN for later!
When stored in the refrigerator, cranberry sauce can last up to five days. If you have leftover cranberry sauce, this cake is a great way to enjoy it as it will stay fresh and delicious for several days after baking.
Yes, you can freeze leftover cranberry sauce. Simply transfer the cranberry sauce to an airtight container or freezer bag and freeze it for up to three months. When ready to use, simply thaw in the refrigerator overnight.
No, cranberry sauce is not the same as jam. Jam is usually more spreadable and has a higher sugar content than cranberry sauce. Cranberry sauce also contains other ingredients like orange juice and spices, which give it a unique flavor.
Pin it to your CAKE, HOLIDAY, or DESSERT Board to SAVE for later!
Find me on Pinterest for more great recipes! I am always pinning :)!
slightly adapted from The Gourmet Cookbook (2003)
Some other cranberry recipes to try:
- Cranberry Meringue Pie
- Cranberry Glazed Turkey Tenderloin
- Gluten-Free Cranberry Muffins
- Vegan Cranberry Coffee Cake
Leftover Cranberry Sauce Coffee Cake
Ingredients
- 3/4 cup homemade cranberry sauce*
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 3/4 tsp. salt
- ½ cup butter *1 stick (I used Earth Balance margarine)
- 2 eggs
- 1 tsp. vanilla extract
- 1 Tablespoon orange zest from 1 medium orange
- 1/2 cup milk I used almond milk
- 1/4 sliced almonds
- 2 teaspoons turbinado sugar optional
Instructions
- Preheat oven to 350 degrees. Line a 9- by 5- by 3-inch loaf pan with parchment paper and spray with baking spray (or grease it).
- Pulse cranberry sauce in a food processor until finely chopped (do not puree); set aside.
- Mix flour, baking powder and salt in a bowl. Beat together butter and the remaining 1 cup granulated sugar in the bowl of a mixer for about 5 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla and orange zest. Reduce speed to low and add flour mixture and milk alternatively in batches, beginning and ending in flour. Mix until just incorporated.
- Spread 1/2 of batter evenly in the prepared loaf pan. Spoon half of cranberry sauce (about 6 Tablespoons) evenly over batter, leaving a 1/2-inch border along sides. Cover with the rest of the batter. Spread the batter over the sauce.
- Option with cranberry sauce: Add the remain cranberry sauce on top of the batter and gently give it a swirl (using a knife).
- Sprinkle on the almond slivers and turbinado sugar (if you're using it).
- Bake for 55 minutes or until a thin bladed knife inserted in the center comes out with just a few moist crumbs. (I checked my cake at about 50 minutes. Every oven is different). Let cool for 30 minutes. Slice and serve warm or at room temperature.
Baker Street says
Oh I love everything about this cake! You know how much I love coffee cakes. And the cranberry swirl and the crunchy almond topping is fabulous! Great recipe, Lora! 🙂
Kate@Diethood says
I'm with An, I loooove everything about it! I swear, I would have to hide one of these just for myself.
Louanne Bertrand says
Oh my goodness - cranberries! Just bought my first bag, and now I cannot wait to make this cake! Pinned to my cake board.
Jenny @ BAKE says
I love that you used cranberry sauce instead of whole fruits in the cake!
Cassie | Bake Your Day says
Stunning, Lora! I love that strip of cranberry flowting through the cake!
Lizzy Do says
Wow, these are beautiful loaves! Perfect for the holidays (and gifts!).
Vicki @ WITK says
These are super pretty with that ribbon of cranberry! The holidays always sneak up on me too. I should really start thinking about what I want to bake and make!
Dawn says
I love the idea of a cranberry coffee cake! It's so perfect for the season! I'm a planner!
Laura (Tutti Dolci) says
These are gorgeous coffee cakes, Lora! I love the cranberry ribbon!
Lisa says
I've got cranberries! Gotta try this.
Renee Dobbs says
I love when cranberries are in season. I'm always looking for recipes and this coffee cake looks amazing. So pretty with the cranberries in the middle. Bookmarking...
Maureen | Orgasmic Chef says
A cup of tea and a piece of this bread would really finish this week off with a bang. It looks delicious!
glutwin says
Wow...gorgeousness...Could I possibly use frozen cranberries or groseilles in this recipe?..So difficult to obtain fresh cranberries in this part of France!..Beautifully photographed offering, as usual!
www.you-made-that.com says
I adore cranberry desserts because of the tang of the berries, sadly I'm the only one in the family that does but it doesn't stop me from baking with them. Great job on the cakes Lora.
Monet says
Beautiful. Cranberry bread/cake is one of my favorite holiday traditions. And although we still have two months, Christmas always sneaks up on me. I need to get baking (and gift-buying!) Thank you for sharing!
Cookin' Canuck says
What a fantastic coffee cake recipe! Christmas always sneaks up on me, too, and every year I swear that I'm going to be more organized. Still waiting for that to happen. 🙂
Angie's Recipes says
A fabulous coffee cake. Really love the cranberry filling.
Lyndsey Chapin says
It's a beautiful red swirl in the cake. I would love this for Christmas. I am in awe of those who can plan out their Christmas well in advance! I even have time off in december, because I work in an elementary school...it just doesn't happen! 🙂
Matt mmWine Horbund says
I love Cranberry, and I love coffee cake. I'm in!
Paula @ Vintage Kitchen says
Mini loaves with sliced almonds on top are the perfect little gift. I, too, want to make them every year and never do.. a total last minute planner. Really amazing cakes Lora, and the color is wonderful!
All That's Left Are The Crumbs says
I just love cranberries and grabbed two large bags when I saw them at Costco a week or so ago. I can't wait to try this.
Jasline (Food Is My Life) says
These look absolutely delicious Lora! Fruits and nuts in such a yummy looking bread, I would love to have a a loaf all to myself! 😉
Munatycooking says
Beautiful coffee cake, I must try it!
Lisa says
I love that gorgeous swirl of cranberry running through this cake. I love that it worked with frozen cranberries, but truth be told..I'd end up eating that 'granita' before I could add it in! lol I'll have to stick with fresh!. Amazing holiday coffee cakes!
Brian @ A Thought For Food says
Great idea to plan ahead! Cranberry is the most wonderful fruit and this coffee cake must be so much brighter with the inclusion of it!
Jen @ The Scrumptious Pumpkin says
What a beautiful cake! and the cranberry makes it healthy too, right? 🙂 This looks so delicious!
Annamaria @ Bakewell Junction says
The coffee cake looks delicious and great for gifts.
Helene Dsouza says
I am usually a last minute person but this year I swore to bake cookies in advance, because I got an oven now!!
The cranberries have such a glorious shade! I d love a bite Lora.
Kristina @ spabettie says
I miss Gourmet also...
I have already started planning the holidays around here - I LOVE this time of year!
these look amazing, I love the cranberry middle - bookmarked!
Carolyn says
I'm with ya, girl. I am not such a planner and my kids all have birthdays around this time, so it gets very chaotic! Lovely cake, just lovely.
Elizabeth says
Does the cake take 1 cup of sugar or a fourth of a cup? In reading the directions it says add the remaining sugar.
Donn says
There seems to be a typo in the recipe. It calls for one cup of sugar with 3/4 cup to be used in the cranberries leaving only 1/4 cup for the batter. Should the recipe call for 1 3/4 cups or 2 cups sugar?
Savoring Italy says
The total sugar is 1 3/4 cup. 1 cup for the batter and 3/4 cup for the cranberries (I used a little less for the batter b/c I like my cakes a little less sweet):)
Dee M says
I love everything about this recipe! I can't wait to make it myself!
Toni | Boulder Locavore says
I definitely need to give this a try!!
Jamielyn says
I absolutely LOVE this idea! I'll definitely have to try it out after Thanksgiving this year!
Kimberly Killebrew says
What a beautiful and delicious cake, LOVE it!
Krista says
This is such a great idea! I love that you have a use for any leftover cranberry sauce!
Sherry says
If I want to bake mini loaves, what is the baking time on them? Thanks. They look delicious!
Lora says
Hi Sherry-thank you! It takes between 30-40 mins to bake them mini (mine were ready about 35 mins). Just be sure to check if they're done with a thin bladed knife. Happy Baking!!XX
Helen says
Excellent loaf cake. Made it first with left over cranberry sauce. Second time with cherry jam it was delicious too. Thank you for sharing.
Lora says
Hi Helen-Thank you so much for letting me know. Just love the idea of making it with cherry jam! Happy Baking! XX
Jenn says
This is beautifu! I used it for "cupcakes" and instead of the almonds, I smashed white chocolate and sprinkled it on top before baking and when it cooled, I made a white chocolate glaze icing and drizzled it over the tops. They tasted amazing and the cake was super moist!
Lora says
Hi Jenn-sounds great as cupcakes! And love your adjustments!! Thanks for letting me know!
Nan says
Hi, I want to make this! Can I clarify that it says add half the batter, then half the cranberry and then top with the remaining batter? So only half of the homemade cranberry sauce called for gets used? Thanks!
Lora says
Hi Nan, It is half the cranberry sauce. An option is to add second part of batter and the other portion of cranberry sauce on top of that and swirl it if you want even more of the cranberry sauce flavor. Happy Baking! XXX
Julie says
Made this with leftover cranberry and cherry sauce (cherries soaked first in red wine) , Delicious! The orange zest ,cranberries and cherries with almond topping is a wonderful combination. Not too sweet. A great morning bread with coffeee!! Will make again.
Lora says
Oh, wow! Your cranberry/cherry sauce sounds delightful. Really happy you enjoyed it. Happy Baking! xx
Julie says
Thanks Lora! I am making another loaf tonight it was so good. This will be great to have in freezer for the holidays.
Lora says
Yes!! I'm making one today, as well! 🙂 Great idea to keep in freezer. XX
Miranda O. says
Am I reading it right that it says to have 1/2 cup AND 1 stick of butter? Or is it 1/2 cup of butter OR 1 stick of butter?
Lora says
Hi Miranda-It's 1/2 cup (or 1 stick) and the 1 stick should have been more to the right as a note ...sorry for the confusion. Enjoy! XX
Gale says
This looks great. However, I have a question. Would this work in a 9x13 or 9x9 pan instead of a loaf pan. I would just put batter in pan and then add cranberry relish (homemade of course) and swirl it in. Just wondering if you think this would work. My mom managed and cooked in a school cafeteria when I was younger and she would just use the jellied stuff that the government gave them and she'd make a white cake batter, pour into pan (huge pan 24"x24" x 3" I'd say) and then grab a handful of the cranberry sauce from the can and squeeze it into smaller pieces all over the cake. Then she would swirl a bit with a knife before baking. After cooking she'd sift 10x sugar over the top and all the kids loved this cake so much she had to start buying the large cans of the cranberry sauce during the year to make it again. This cake reminds me of hers. Thanks for sharing.
Lora says
Hi Gale-How nice that your mom made a cranberry cake for the students and that the kids loved it so much!! I'm so happy that this cake reminds you of her. I think in a 9x9 it would work fine (I'm not sure about how thick the cake would be in a 9x13, so would suggest more the 9x9 size). Adjust bake time to 25-35 minutes (or until a toothpick inserted into the center comes out clean)I'm not sure what time it would be ready...so I would check it around 25 minutes. Let me know how it turned out and what size pan you used! Happy Baking! XX
Sunita says
While searching for what to do with leftover cranberry sauce, I landed on this page and what a treasure trove it is!! I made an eggless version of this cake (since DH doesn't eat eggs) and it adapted beautifully to the change. Glorious recipe, thank you so much Lora! Merry Christmas and a very Happy New Year to you.
Lora says
Hi Sunita...thank you so much for taking the time to write me and for your kind words. Really happy you loved the recipe! Merry Christmas (a little late)and a Happy New Year to you and your family! XX
E says
I use 1/2 almond milk 1/2 gran Marnier for extra orangey deliciousness. It’s my favourite coffee cake. Worth making all year round.
Lora says
hi E-Great idea to add Grand Marnier with the almond milk. I'm so happy you enjoyed the cake!! Thank you for the kind comment. XX
Suelena says
Made this today using left over homemade cranberry sauce & it was so good! Followed the recipe exactly, except I used chopped pecans. I didn’t have almond slivers.
Thank you for sharing your fabulous recipe!
Lora says
Hi Suelena,
Thank you so much for letting us know you made our leftover cranberry sauce coffee cake! Great idea to sub chopped pecans for the almond slivers. We're so happy you loved it! XX
Rowena says
This recipe is a winner! I stumbled across this recipe while searching for creative ways to use my leftover homemade cranberry sauce.
My modifications: I didn’t have oranges, so I used 1 Tb of orange juice. I omitted the sliced almonds and turbinado sugar since I didn’t have those either. I made this into 4 mini loaves and they baked within 35 minutes. The loaves were beautiful with the swirls of red. Thank you for sharing this recipe!
Lora says
Hi Rowena-THANK YOU! so happy you stumbled on this leftover cranberry sauce coffee cake. We also love it so much! Thanks for sharing your modifications and for taking the time to write us! XX