Leftover Cranberry Sauce Coffee Cake is a 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.
1 loaf pan
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
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!
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 HOMEMADE CRANBERRY SAUCE?
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.
HOW TO MAKE THE CRANBERRY SWIRL?
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