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!
I don’t know about you, but I always seem to have some leftover cranberry sauce in my fridge.
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.
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.
slightly adapted from The Gourmet Cookbook (2003)
Leftover Cranberry Sauce Coffee Cake
- 3/4 cup homemade cranberry sauce
- 1 granulated sugar
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1/2 cup 1 stick unsalted butter, softened (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
- 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 evenly over batter, leaving a 1/2-inch border along sides. Cover with the rest of the batter. Sprinkle on the almond slivers and turbinado sugar (if you're using it).
- Bake for 55 minutes or until a toothpick 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.