Leftover Cranberry Sauce Coffee Cake

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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.

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1 loaf



prep Time

10 mins


– 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

Cook Time: 1hr 5 min


White Scribbled Underline

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.

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.


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