I always have leftover cranberry sauce. I love it and so does my daughter. But the rest of my family, not so much. And once the turkey is gone, I really don’t have a lot of interest in eating it. That is, unless I reinvent it as a leftover.
That’s why I made it into a delicious Cranberry Coffee Cake! This cake makes a beautiful dessert centerpiece for your holiday dinner, whether it’s Thanksgiving or Christmas. And the best part is that you get to use up leftover cranberry sauce!
Cranberry Coffee Cake
Coffee cake is any cake flavored with or intended to be eaten with coffee. Although there isn’t coffee in it, this Cranberry Coffee Cake boasts a delicious vanilla coffee glaze!
Leftover Cranberry Sauce
If you celebrate U.S. Thanksgiving and make this Leftover Cranberry Sauce Cake in November, you can simply can wrap it and freeze it until Christmas Dinner! It freezes really well. However, it’s best if you wait to glaze it and make the sugared cranberries just prior to serving.
And because I always have leftover cranberry sauce, I have come up with other leftover cranberry recipes you may want to check out, including these Cranberry Swirl Cornbread Muffins.
And my Cosmo Cranberry Aioli
This Cranberry Cake is moist, delicious and easy to make. But not having to deal with the guilt of finding old cranberry sauce in the fridge 2 weeks after the holidays is probably what I love the most! It pains me to throw away unused leftovers. And for that reason I’ve come up with several other leftover recipes (you can grab the links below the recipe card)!
Cranberry Christmas Cake
This festive looking Cranberry Christmas Cake is the ideal holiday cake for your Christmas dinner! And hey, there’s no reason you couldn’t have it for breakfast or brunch as well. It’s meant to be eaten with coffee, after all! Although you can make it with your leftover cranberry sauce after Thanksgiving and freeze it, if you know you won’t use all the cranberry sauce for dinner (like me) you can go ahead and make before it even becomes a leftover.
I love to serve this cake with candied (aka sugared) cranberries. They are easy to make, sparkly, festive and the perfect finishing touch on this Cranberry Coffee Cake!
Happy Thanksgiving to my American friends and family and Merry Christmas to all!
Why not beat the rush and check out some great deals (buy now and wrap later!) with this handy Holiday Gifting Guide! (contains affiliate links)
Leftover Cranberry Sauce Coffee Cake with Coffee Glaze
- 3 tsp cream
- 1 cup icing sugar/powdered/confectioners sugar
- 3 tsp vanilla coffee * add a drop (¼ tsp) of vanilla extact to the coffee if you don't have vanilla coffee
Candied (aka Sugared) Cranberries
- 2 cups frozen cranberries (defrosted) * can substitute fresh cranberries
- 2 cups sugar
- ½ cup water
- Preheat to 350 and spray a fluted/bundt pan with non stick cooking spray.
- Combine flour, baking powder, soda and salt.
- In a separate bowl, beat sugar, butter and vanilla with an electric mixer, until creamy. Beat in eggs, 1 at a time.
- Beat in flour and sour cream into the egg/sugar/butter mixture, beginning and ending with flour mixture, beating until just blended.
- Combine pecans and brown sugar separately in small bowl and set aside.
- Evenly spread ½ of batter in pan.
- Add half of the cranberry sauce, by the teaspoonful, spread out over batter.
- Sprinkle with half of the brown sugar/nut mixture.
- Top with remaining batter.
- Then add remaining cranberry sauce.
- Use a knife to swirl in cranberry sauce. You'll want to cut in deeply and swirl to reach the bottom layer. Don't swirl too much or you'll end up with a pink cake!
- Top with remaining pecans/brown sugar mixture.
- Bake for 55- 60 minutes until cake tester or toothpick comes out clean. Cool for 10 minutes.
- Gently loosen sides of cake pan with knife and turn onto serving surface.
- In small bowl, whisk together powdered sugar, cream and coffee. *If it seems to thick, add a little more coffee (by teaspoonful) until it's thin enough to pour
- Drizzle over cake and allow to harden in fridge for a few minutes.
Candied or Sugared Cranberries
- Combine ½ cup sugar and ½ cup water in a medium saucepan over medium heat, stirring, until sugar is dissolved. Do not boil.
- Stir in cranberries and stir to coat all cranberries. Use a slotted spoon and transfer cranberries to a wire rack.
- Let cranberries dry for about 30 minutes
- Roll cranberries in remaining sugar until completely coated.
- Return to rack to continue drying for another 15 minutes. Store in an airtight container in the fridge for 2-3 days.
- Garnish cake with candied cranberries and sprinkle on powdered sugar, as desired.
More Leftover Recipes!
This post is part of The Country Cook Weekend Potluck