Leftover cranberry sauce makes this Cranberry Coffee Cake a sweet-tart masterpiece. Enjoy a slice for breakfast after the holidays.
Christmas is two days away. My presents aren’t wrapped, my house isn’t clean enough yet. I have scores of baking left to do too. It’s going to be a frantic Wednesday, I will tell you that much.
Are you making any cranberry sauce or conserve this week? If so, keep this in mind when you do …
Sweet and tart is a combination that I really love — particularly when it’s combined with a cake-y base. So, when I was faced with leftover cranberry sauce after Thanksgiving, I knew what I wanted to look for: A coffeecake recipe. I found several recipes to draw from and created this — which was absolutely perfect and satisfied my sweet/sour craving.
If you have leftover cranberries after the holidays this week, try this. You won’t be disappointed.
- ½ cup unsalted butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1½ cups whole berry cranberry sauce (fresh or canned)
- Preheat oven to 350 degrees. Grease and flour a bundt cake pan.
- Cream together the butter and sugar over medium speed with a mixer. Add the eggs one at a time and continue mixing on medium.
- In a small bowl, sift together baking powder, baking soda, cinnamon, flour and salt. Turn mixer to stir (or low). Add one third of the mixture to the wet ingredients and then one third of sour cream, until all the all of the ingredients have been added. Stir in vanilla.
- Pour ⅓ of the batter into the prepared pan. Add ½ of the cranberry sauce and spread evenly. Pour ⅓ of batter over the sauce. Add the remaining cranberry sauce. Then top with remaining batter.
- Bake for 55 minutes, or until toothpick inserted in center comes out clean.