Leftover Cranberry Coffee Cake (Print Version)

# Ingredients:

→ Almond Streusel Topping

01 - ½ cup unsalted butter, melted
02 - ½ cup toasted slivered almonds
03 - ¼ teaspoon kosher salt
04 - 1¼ cups all-purpose flour
05 - ⅓ cup light brown sugar, packed
06 - ⅓ cup granulated sugar
07 - 1½ teaspoons ground cinnamon

→ Cake Batter

08 - 2 cups all-purpose flour
09 - 1 teaspoon baking powder
10 - ½ teaspoon baking soda
11 - ½ teaspoon kosher salt
12 - ½ cup unsalted butter, softened to room temperature
13 - 1¼ cups granulated sugar
14 - Zest of 1 orange
15 - 3 large eggs, at room temperature
16 - 2 teaspoons vanilla extract
17 - ½ teaspoon almond extract
18 - ⅓ cup sour cream, at room temperature
19 - ¼ cup milk, at room temperature

→ Filling

20 - 1 cup leftover cranberry sauce (or store-bought)

# Instructions:

01 - In a medium bowl, combine the toasted slivered almonds, kosher salt, all-purpose flour, brown sugar, granulated sugar, and ground cinnamon. Mix these dry ingredients together with a fork until well blended. While continuing to stir with the fork, gradually pour in the melted butter, working the mixture until it forms moist crumbs of varying sizes. Some larger chunks are desirable for that perfect coffee cake texture. Place the bowl in the refrigerator to chill while you prepare the cake batter. Chilling helps the crumbs maintain their structure during baking.
02 - Position a rack in the center of your oven and preheat to 350°F (175°C). Thoroughly spray a 9-inch springform pan with cooking spray, making sure to coat the bottom and sides well. The springform pan makes it easier to remove and serve this layered coffee cake.
03 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined. Whisking ensures even distribution of the leavening agents throughout the flour for consistent rising.
04 - In the bowl of an electric mixer fitted with the paddle attachment, beat the softened butter on medium speed for 2 minutes until it becomes light and creamy. Add the granulated sugar and freshly grated orange zest, then continue beating for another 1-2 minutes until the mixture is fluffy and pale in color. The orange zest infuses the butter with citrus oils, enhancing the flavor profile. Add the eggs one at a time, allowing each to fully incorporate before adding the next, which prevents the batter from breaking. Mix in the vanilla and almond extracts until just combined. Stop the mixer and scrape down the sides and bottom of the bowl to ensure even mixing.
05 - With the mixer on low speed to prevent flour from flying out, add the ingredients in this specific order: one-third of the dry ingredient mixture, then all of the sour cream, another third of the dry ingredients, then all of the milk, and finally the remaining dry ingredients. Mix just until combined after each addition. Do not overmix, as this can develop the gluten and result in a tough cake. The finished batter will be quite thick, which is exactly what you want to support the cranberry filling.
06 - Spread half of the prepared cake batter into the bottom of your greased springform pan, using an offset spatula to create an even layer. Drop spoonfuls of cranberry sauce over this first layer of batter, then gently spread it out, leaving a small border around the edge. This prevents the filling from seeping out during baking. Top with the remaining cake batter, spreading it carefully over the cranberry layer. For easier spreading, spray your offset spatula with a little cooking spray to prevent sticking. Remove the streusel topping from the refrigerator and sprinkle it evenly over the top of the cake, creating a generous layer of crumbs.
07 - Place the assembled coffee cake into your preheated oven and bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center comes out mostly clean with just a few moist crumbs attached. If you notice the top browning too quickly during baking, loosely tent the cake with aluminum foil to prevent over-browning while allowing the center to continue cooking. The cake is done when it's golden brown, the center is set, and the edges have slightly pulled away from the sides of the pan.
08 - Once baked, remove the coffee cake from the oven and place it on a wire cooling rack. Allow it to cool in the pan for 10-15 minutes to set. Then, carefully release and remove the springform ring. For the cleanest slices, let the cake cool further before cutting. Serve warm or at room temperature. The combination of the moist cake, tangy cranberry filling, and crunchy almond streusel creates a delightful texture and flavor contrast in every bite.

# Notes:

01 - This coffee cake is the perfect solution for using up leftover cranberry sauce from holiday meals, transforming it into a delicious breakfast or brunch treat.
02 - The orange zest in the batter complements the tangy cranberry filling beautifully, while the almond streusel adds a wonderful nutty crunch.
03 - Coffee cake naturally has a denser texture than other cakes, making it perfect for pairing with your morning coffee or afternoon tea.

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