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.
Jump To
- Leftover Cranberry Sauce Coffee Cake
- Why you'll love this leftover cranberry sauce cake
- Can you use jellied cranberry sauce for this cake?
- How to make homemade cranberry sauce?
- How to make the cranberry swirl?
- Does homemade cranberry sauce need to be refrigerated?
- Can you freeze this coffee cake?
- Some other cranberry recipes to try:
- Leftover Cranberry Sauce Coffee Cake
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:
- ¾ cup homemade cranberry sauce*
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 tsp. baking powder
- ¾ 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
- ½ cup milk I used almond milk
- ¼ 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 ¾ 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 ½-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.
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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.
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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
- ¾ cup homemade cranberry sauce*
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 tsp. baking powder
- ¾ 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
- ½ cup milk I used almond milk
- ¼ 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 ½ of batter evenly in the prepared loaf pan. Spoon half of cranberry sauce (about 6 Tablespoons) evenly over batter, leaving a ½-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.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
I found this recipe while searching for what to do with leftover homemade cranberry sauce. It was just a simple cranberry reduction , sugar water a little lemon juice . So this was the perfect recipe ! The bread came out so wonderful. I only did a middle layer. Next time I will definitely run a knife to swirl bc the batter was on the dense side -some of the filing ran to sides . I lined w parchment so it was totally fine some filling caramelized at the edges. It rose and baked so beautifully and the orange zest flavor is absolutely divine. I will definitely make this again ! Grazie ragazze !
Ciao Caterina-Really happy you found the recipe, and that you loved it so much! Buon Natale!
Delicious!
Now I know what to do with those cranberry sauce leftovers after Thanksgiving turkey dinner.
Thanks a lot!
Hi Larisa-THANK YOU for stopping by and yes, definitely make this cranberry sauce coffee cake. I'm sure you'll love it!
I made this recipe twice this holiday season. The first time, it was delicious. The second time I made it two days ahead, froze it, thawed it, and it may have been even more delicious.
I used my usual cranberry relish (cranberries and oranges chopped and boiled with sugar and a hint of cinnamon), pureed a bit. I made a simple glaze from powdered sugar, lemon juice, and a bit of water, and added some of the cranberry puree to it- it was lovely and added a lot to the look and flavor.
Hi Val-Thank you for taking the time to let me know you love the leftover cranberry sauce coffee cake! The glaze sounds just perfect! Happy holidays to you!! XX
I made mine gluten free, with a few minor substitutions (and mix ups!), and it still came out lovely! So light and fluffy, and super tasty! I will definitely make this again.
I used King Arthur 1:1 flour, used the juice of a clementine mixed w the almond milk, and only 1/2cup cranberry sauce (one layer). Delicious GF treat for holidays!
I substituted the granular sugar
with Splenda as we have 2 diabetics in the family. The homemade cranberry sauce was also made with Splenda. The batter was very thick to spread out and I did layer the middle section with the cranberry sauce and then drizzled the rest on the top of the batter. It turned out great.
Grazie!!!
Hi Ella-Thanks for explaining that you made the cake with Splenda. Really happy you enjoyed it so much! Thank you for the kind comment!! Lora
Happy Thanksgiving! Ciao!
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!
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
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!
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
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.
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
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.
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
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.
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
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?
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
Thanks Lora! I am making another loaf tonight it was so good. This will be great to have in freezer for the holidays.
Yes!! I'm making one today, as well! 🙂 Great idea to keep in freezer. XX
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.
Oh, wow! Your cranberry/cherry sauce sounds delightful. Really happy you enjoyed it. Happy Baking! xx
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!
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
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!
Hi Jenn-sounds great as cupcakes! And love your adjustments!! Thanks for letting me know!