Leftover Cranberry Sauce Coffee Cake

– 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


White Scribbled Underline

Cook time: 55 min

Learn More


1 loaf


quick bread

prep Time

10 min


Learn More

Super moist 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.

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.

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!


Swipe up for the full recipe