Leftover Cranberry Sauce Coffee Cake Recipe
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.
- 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
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
- Prepare Ingredients: Measure out all ingredients carefully. Bring milk, sour cream, egg, and leftover cranberry sauce to room temperature to ensure even mixing.
- 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.
- Preheat Oven: Heat your oven to 350°F (175°C) to get ready for baking.
- Prepare Baking Pan: Line an 8×8 inch metal baking pan with parchment paper to prevent sticking and for easy removal.
- 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.
- Mix Dry Ingredients: In a separate medium bowl, whisk together flour, sugar, baking powder, cinnamon, and salt until well combined.
- Combine Wet Ingredients: In a large bowl, whisk the egg, oil, sour cream, milk, and vanilla extract until smooth and homogenous.
- 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.
- 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.
- Add Streusel: Sprinkle the prepared streusel evenly over the top of the cake batter and cranberry layer.
- 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.
- 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
