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.
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) 🌡️Storing 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.How to freeze an undecorated cake: My method is to wrap it in Glad Press N' Seal (affiliate link) then put it into a sealed cake carrier (affiliate link). It can be frozen up to 3 monthsMy Amazon Recommendations (affiliate links)