📋 Cranberry Sauce Coffee Cake (with leftover cranberry sauce) Recipe
This Cranberry Sauce Coffee Cake is made with leftover cranberry sauce, pecans, sour cream, a delicious vanilla coffee glaze and sparkly candied cranberries for the perfect show-stopping holiday dessert!
Servings 12 slices
Calories 622kcal
Equipment
Ingredients
Cake ingredients
- 3 cups flour
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups white granulated sugar
- ¾ cup butter *unsalted
- 2 ½ teaspoon vanilla
- 3 eggs
- 1 ½ cups sour cream * I use light
- ¾ cup chopped pecans or almonds
- â…“ cup packed brown sugar
- 1 cup leftover cranberry sauce * if you don't have enough, you can use a little less
Glaze ingredients
- 3 teaspoon cream * table cream
- 1 cup icing sugar/powdered/confectioners sugar
- 3 teaspoon vanilla coffee * add a drop (¼ tsp) of vanilla extract to the coffee if you don't have vanilla coffee
Candied (aka Sugared) Cranberries ingredients
- 2 cups frozen cranberries (defrosted) * can substitute fresh cranberries
- 2 cups sugar
- ½ cup water
Instructions
Cake
- Preheat to 350 and spray a fluted/bundt pan with non stick cooking spray.
- In a large bowl, 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.
Glaze
- 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
- Garnish cake with candied cranberries and sprinkle on powdered sugar, as desired.
Notes
Top tip
How to freeze an undecorated cake
My method is to wrap it in Glad Press N' Seal (affiliate link) . not regular plastic wrap, then put it into a sealed cake carrier (affiliate link). It can be frozen up to 3 months
Nutrition
Serving: 1slice | Calories: 622kcal | Carbohydrates: 111g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 76mg | Sodium: 371mg | Potassium: 209mg | Fiber: 2g | Sugar: 80g | Vitamin A: 525IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 2mg
