Leftover Cranberry Sauce Coffee Cake
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.
Servings: 8 slices
Calories: 344kcal
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
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 1/2 of batter evenly in the prepared loaf pan. Spoon half of cranberry sauce (about 6 Tablespoons) evenly over batter, leaving a 1/2-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.
Notes
Cranberry Sauce: You could use 1/2 of the sauce in middle of cake and remaining portion on top of the last layer of cake batter (so you're getting two layers of the sauce). You give the top layer a swirl. It's a little tricky to use two layers of the sauce. So I'm explaining it as an option (the original Gourmet book recipe where I found the recipe used two layers). I now make the cake with only one layer in middle and find I like the proportion better.
So if you're making this with any leftover sauce and want to use one layer in the middle, you'll need about 6 Tablespoons of the sauce (if you don't have that much, even less will work out fine).
Mini loaves baking time: Mini loaves will be ready between 30-40 minutes. Mine were ready at about 35 minutes. Check if they're ready by inserting a thin bladed knife in the center.
To Freeze: Wrap in two layers of plastic wrap and place in freezer storage bag to freeze for up to 2 months.
Nutrition
Calories: 344kcal | Carbohydrates: 51g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 423mg | Potassium: 79mg | Fiber: 1g | Sugar: 27g | Vitamin A: 442IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg