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Leftover cranberry sauce coffee cake transforms holiday extras into something truly extraordinary. This moist, tender cake features beautiful ribbons of tangy cranberry sauce swirled throughout the vanilla scented batter, all crowned with a generous buttery almond streusel topping that bakes into gloriously crunchy crumbs.
I created this recipe after discovering multiple containers of cranberry sauce pushed to the back of my refrigerator following Thanksgiving. Rather than discarding them, I remembered my grandmother always transformed leftovers into something completely new.
Streusel Topping Ingredients
- Unsalted Butter: Creates rich foundation that binds the crumbs together
- Toasted Slivered Almonds: Contribute nutty crunch and distinctive flavor
- Kosher Salt: Balances sweetness and enhances surrounding flavors
- All Purpose Flour: Provides structure that maintains crumb integrity
- Light Brown Sugar: Adds caramel notes and moisture to the topping
- Granulated Sugar: Creates perfect sweetness and helps form crisp texture
- Cinnamon: Introduces warm spice that complements cranberry perfectly
Cake Foundation Components
- All Purpose Flour: Forms reliable structure without toughness
- Baking Powder: Ensures proper rise throughout the batter
- Baking Soda: Reacts with acidic ingredients for additional leavening
- Kosher Salt: Enhances flavor while balancing sweetness
- Unsalted Butter: Contributes richness and tender crumb texture
- Granulated Sugar: Provides necessary sweetness and moisture
- Orange Zest: Adds bright citrus notes that complement cranberry
- Large Eggs: Create structure while adding richness
- Vanilla Extract: Brings warm aromatic flavor throughout
- Almond Extract: Introduces subtle nutty undertone that connects with topping
- Sour Cream: Ensures moist texture and adds subtle tanginess
- Milk: Creates proper batter consistency for ideal texture
- Leftover Cranberry Sauce: Provides tart fruity flavor and beautiful color
Preparation Method
- Streusel Creation Technique:
- Melt butter and allow to cool slightly. In a bowl, mix almonds, salt, flour, brown sugar, granulated sugar, and cinnamon. Pour in butter and blend with a fork until mixture forms various-sized crumbs. Refrigerate while preparing cake batter.
- Cake Preparation Process:
- Preheat oven to 350°F. Grease a 9-inch springform pan. In a bowl, whisk flour, baking powder, baking soda, and salt. In a separate bowl, beat butter, sugar, and orange zest until fluffy. Add eggs one at a time, followed by vanilla and almond extracts.
- Mixture Combination Strategy:
- Add dry ingredients in three additions, alternating with sour cream and milk, stirring gently. Avoid overmixing for a tender cake texture.
- Assembly Construction Method:
- Spoon half of the batter into the prepared pan. Drop cranberry sauce in dollops, then spread gently. Top with remaining batter and sprinkle streusel evenly.
- Baking Perfection Process:
- Bake for 60 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool for 15 minutes before removing from pan.
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Perfect Pairing Suggestions
Serve with coffee for a classic breakfast experience or spiced chai for warm seasonal notes. Transform into an elegant dessert by warming slices and adding vanilla ice cream and extra cranberry sauce drizzle.
Creative Variations
Enhance with an orange glaze by drizzling powdered sugar mixed with fresh orange juice over the cooled cake. Add holiday spices like nutmeg and ginger for seasonal warmth. Include white chocolate chips in the batter for an extra indulgent version.
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This coffee cake turns holiday leftovers into a beloved treat. The tart cranberry balances the sweet cake and crunchy streusel, creating a perfect combination that makes this a post-holiday favorite.
Frequently Asked Questions
- → Can I use homemade or whole berry cranberry sauce for this coffee cake?
- Absolutely! This recipe works beautifully with any type of cranberry sauce—homemade, whole berry, or even the jellied canned variety. Each type will create a slightly different texture in the filling, but all will be delicious. Homemade or whole berry sauce tends to create more distinct pockets of cranberry flavor, while jellied sauce creates a more uniform swirl. If your sauce is particularly chunky, you might want to give it a quick pulse in the food processor for easier spreading.
- → I don't have a springform pan. What else can I use to bake this coffee cake?
- While a springform pan makes removing and serving this cake easier, you have several alternatives. A 9-inch square baking pan works well—just line it with parchment paper with overhanging edges to create handles for lifting the cake out after cooling. A 9-inch round cake pan can also work, though serving might be more challenging. For either alternative, you may need to adjust baking time slightly, so start checking for doneness about 5 minutes earlier than the recipe suggests.
- → Can I make this cranberry coffee cake ahead of time?
- Yes, this coffee cake is perfect for making ahead! You can prepare it a day in advance and store it covered at room temperature once completely cooled. For longer storage (up to 3 days), keep it in an airtight container in the refrigerator and bring to room temperature before serving. You can also freeze the baked coffee cake for up to 3 months—wrap it tightly in plastic wrap followed by aluminum foil, then thaw overnight in the refrigerator and warm slightly before serving.
- → Is there a way to make this coffee cake without nuts for those with allergies?
- Certainly! For a nut-free version, simply omit the almonds from the streusel topping. You can replace them with an equal amount of old-fashioned rolled oats or additional flour for texture. Also, omit the almond extract from the cake batter and increase the vanilla extract to 2½ teaspoons instead. The coffee cake will still have a delicious streusel topping and wonderful flavor from the cranberry filling and orange zest.
- → My streusel topping melted into the cake instead of staying crumbly. What went wrong?
- This typically happens when the butter in the streusel is too warm or when the crumbs are too small. Make sure to refrigerate the streusel until you're ready to use it, which helps solidify the butter. Also, don't break up the crumbs too much—having some larger pieces (about the size of a pea or larger) helps them maintain their structure during baking. Finally, make sure your oven isn't running too hot, as excessive heat can cause the butter to melt too quickly before the flour has a chance to set.
- → What can I substitute for sour cream in this coffee cake recipe?
- If you don't have sour cream on hand, there are several good substitutes that will maintain the cake's moisture and tenderness. Plain Greek yogurt works perfectly as a 1:1 replacement. Alternatively, you can use an equal amount of full-fat plain yogurt, crème fraîche, or even buttermilk (though with buttermilk, the batter will be slightly thinner). In a pinch, you can make your own sour cream substitute by mixing ⅓ cup of heavy cream with 1 teaspoon of lemon juice or white vinegar and letting it sit for 10 minutes before using.