Leftover Cranberry Sauce Coffee Cake Recipe

Introduction

This Leftover Cranberry Sauce Coffee Cake is a delightful way to transform holiday leftovers into a moist, flavorful treat. With a tender crumb, a tangy cranberry swirl, and a crunchy cinnamon streusel topping, it’s perfect for breakfast or an afternoon snack.

Ingredients

• 1 large egg (whisked)
• ½ cup avocado oil (or vegetable oil)
• ½ cup sour cream
• 2 TBSP milk
• ½ TBSP vanilla extract (1.5 tsp)
• 1.5 cups all purpose flour (180 grams)
• ½ cup granulated sugar (100 grams)
• ½ TBSP baking powder (1.5 tsp)
• ½ tsp cinnamon
• ¼ tsp salt
• 1 cup leftover cranberry sauce
• ¾ cup plus 2 TBSP all purpose flour (for streusel)
• ¼ cup brown sugar
• 2 TBSP granulated sugar
• ⅛ tsp salt
• 3 TBSP butter (melted and cooled)
• 2 tsp cinnamon
• Lemon zest or orange zest (optional, can be added to the cake batter for a flavor boost)
• Extra ground cinnamon (optional, can be added to the cake portion)

Instructions

1. Step 1: Measure out all ingredients and set out milk, sour cream, egg, and leftover cranberry sauce to reach room temperature.
2. Step 2: Fluff the flour with a spoon, then gently sprinkle spoonfuls into a dry measuring cup until slightly over-full. Use a butter knife to level the flour at the top edge. Avoid packing the flour or scooping it with the measuring cup to prevent adding too much.
3. Step 3: Preheat the oven to 350°F (175°C).
4. Step 4: Line an 8×8 inch metal baking pan with parchment paper.
5. Step 5: Make the streusel: In a medium-small bowl, stir together the flour, brown sugar, granulated sugar, cinnamon, and salt. Drizzle melted and cooled butter over the mixture and gently toss with a fork until combined and clumpy. Avoid over-mixing to keep it crumbly. Set aside.
6. Step 6: In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, and salt until well combined. Set aside.
7. Step 7: In a large mixing bowl, combine the egg, oil, sour cream, milk, and vanilla. Mix well with a whisk or electric beater.
8. Step 8: Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix. The batter will be thick.
9. Step 9: Spread the batter evenly into the prepared baking pan. Dollop spoonfuls of cranberry sauce spaced evenly over the batter, then gently spread the sauce into one even layer. Some cranberry may mix into the batter, which is fine.
10. Step 10: Sprinkle the streusel evenly over the top of the cake.
11. Step 11: Bake for 30 to 33 minutes, until the top is golden and a toothpick inserted near the center comes out clean. Let cool slightly before slicing. Enjoy warm or at room temperature.

Tips & Variations

• Add lemon or orange zest to the batter for a bright, citrusy flavor boost.
• Use a mix of brown and white sugar in the streusel for balanced sweetness and texture.
• If you prefer a softer topping, sprinkle less streusel or press it into the batter slightly before baking.
• Swap out avocado oil for melted butter for a richer cake.

Storage

Store the coffee cake in an airtight container at room temperature for up to 2 days. To keep it longer, refrigerate for up to 5 days or freeze for up to 2 months. Reheat slices gently in a microwave or oven to enjoy warm again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of leftover cranberry sauce?

You can, but fresh cranberries will be more tart and less sweet. Consider simmering them with sugar beforehand to create a sauce-like consistency similar to leftover cranberry sauce.

What can I substitute for sour cream?

You can use plain Greek yogurt or buttermilk as a substitute for sour cream to maintain the cake’s moisture and tangy flavor.

Leftover Cranberry Sauce Coffee Cake Recipe

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★★★★★

4.9 from 714 reviews

This Leftover Cranberry Sauce Coffee Cake is a moist, flavorful cake perfect for using up your extra cranberry sauce. The cake features a rich, tender crumb with a hint of cinnamon and vanilla, topped with a buttery, sweet streusel that adds a delightful crunch. Ideal for breakfast, brunch, or a comforting snack with coffee or tea, this recipe is an excellent way to reduce food waste while indulging in a delicious treat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 32 minutes
• Total Time: 47 minutes
• Yield: 9 servings (about 2-inch squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 1 large egg (whisked)
• ½ cup avocado oil (or vegetable oil)
• ½ cup sour cream
• 2 tablespoons milk
• ½ tablespoon vanilla extract (1.5 teaspoons)
• 1.5 cups all purpose flour (180 grams)
• ½ cup granulated sugar (100 grams)
• ½ tablespoon baking powder (1.5 teaspoons)
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Cranberry Sauce Layer

• 1 cup leftover cranberry sauce

Streusel Topping

• ¾ cup plus 2 tablespoons all purpose flour
• ¼ cup brown sugar
• 2 tablespoons granulated sugar
• ⅛ teaspoon salt
• 3 tablespoons butter (melted and cooled)
• 2 teaspoons cinnamon

Optional Add-ins

• Lemon zest or orange zest (for flavor boost)
• Extra ground cinnamon (optional for cake batter)

Instructions

1. Prepare Ingredients: Measure out all ingredients carefully. Bring milk, sour cream, egg, and leftover cranberry sauce to room temperature to ensure even mixing.
2. Flour Measuring Tip: Fluff the flour with a spoon before spooning it into measuring cups. Level off with a butter knife for accurate measurement to avoid a dense cake.
3. Preheat Oven: Heat your oven to 350°F (175°C) to get ready for baking.
4. Prepare Baking Pan: Line an 8×8 inch metal baking pan with parchment paper to prevent sticking and for easy removal.
5. Make the Streusel Topping: In a medium-small bowl, combine the flour, brown sugar, granulated sugar, cinnamon, and salt. Drizzle the melted (but cooled) butter over the mixture and gently toss with a fork until clumps form. Avoid over mixing to keep the streusel crumbly.
6. Mix Dry Ingredients: In a separate medium bowl, whisk together flour, sugar, baking powder, cinnamon, and salt until well combined.
7. Combine Wet Ingredients: In a large bowl, whisk the egg, oil, sour cream, milk, and vanilla extract until smooth and homogenous.
8. Mix Batter: Add the dry ingredient mixture to the wet ingredients and fold together gently until just combined. Do not overmix; the batter should be thick.
9. Assemble Cake: Spread the batter evenly in the prepared baking pan. Dollop spoonfuls of the cranberry sauce spaced across the batter and gently spread it into a thin, even layer. Some mixing with the batter is fine.
10. Add Streusel: Sprinkle the prepared streusel evenly over the top of the cake batter and cranberry layer.
11. Bake: Place the pan in the oven and bake for 30 to 33 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
12. Cool and Serve: Allow the coffee cake to cool slightly before slicing. It is delicious enjoyed warm or at room temperature.

Notes

• Using room temperature dairy and eggs helps the batter mix evenly and bake more consistently.
• Do not overmix the streusel topping, as it will become paste-like instead of crumbly.
• Optionally, add lemon or orange zest to the batter for a citrusy flavor enhancement.
• This cake can be served as breakfast, brunch, or a dessert alongside coffee or tea.
• It is best eaten within 2 days but can be stored covered at room temperature or refrigerated for up to 4 days.
• Leftover cranberry sauce from holidays or other recipes works perfectly here, reducing food waste.

Keywords: cranberry sauce, coffee cake, leftover cranberry sauce recipe, streusel topping, baked dessert, easy coffee cake, holiday leftovers