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.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Servings: 1 loaf pan
- 3/4 cup homemade cranberry sauce
- 1 granulated sugar
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1/2 cup 1 stick unsalted butter, softened (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
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 evenly over batter, leaving a 1/2-inch border along sides. Cover with the rest of the batter. Sprinkle on the almond slivers and turbinado sugar (if you're using it).
Bake for 55 minutes or until a toothpick 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.