Leftover Cranberry Sauce Coffee Cake

If you find yourself with leftover cranberry sauce, turn in into the most delicious dessert with this Cranberry Sauce Coffee Cake recipe!

Course Dessert

Cuisine American

Keyword Cranberry Sauce Coffee Cake, Leftover Cranberry Sauce Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 418kcal

Author Jenn Laughlin - Peas and Crayons

Equipment

Ingredients

1 large egg (whisked)
½ cup avocado oil or vegetable oil
½ cup sour cream
2 TBSP milk
½ TBSP vanilla extract (1.5 tsp)
1.5 cups all purpose flour (180 grams)
½ cup granulated sugar (100 grams)
½ TBSP baking powder (1.5 tsp)
½ tsp cinnamon
¼ tsp salt
1 cup leftover cranberry sauce

CINNAMON SUGAR STREUSEL

¾ cup plus 2 TBSP all purpose flour
¼ cup brown sugar
2 TBSP granulated sugar
⅛ tsp salt
3 TBSP butter (melted and cooled)
2 tsp cinnamon

OPTIONAL EXTRAS

lemon zest or orange zest can be added to the cake batter for a flavor boost
extra ground cinnamon can also be added to the cake portion if you'd like!

Instructions

Measure out all ingredients and set out milk, sour cream, egg, and leftover cranberry sauce to reach room temperature.
MEASURING TIP: Fluff the flour with a spoon then gently sprinkle spoonfuls into a dry measuring cup until a little over-full. Then use a butter knife to scrape the excess flour so its level with the top edge of the measuring cup. Packing the four into the cup or using the measuring cup to scoop itself full of flour will both add more flour than needed.
Preheat the oven to 350°F.
Line an 8x8 metal baking pan with parchment paper.
First make the streusel. In a medium-small bowl, stir together flour, brown sugar, granulated sugar, cinnamon, and salt. Drizzle melted and cooled (but still warm) butter over the mixture and use a fork to gently toss the ingredients together until combined, no longer dry, but still clumpy. Don’t over-mix or the streusel will turn into a paste (a tasty paste but still a paste not a crumble, lol) Set aside.
In a medium bowl, add flour, sugar, baking powder, cinnamon, and salt. Whisk well with a metal whisk (or fork) to combine. Set aside.
In a large mixing bowl, combine eggs, oil, sour cream, milk and vanilla. Mix well using a metal whisk or electric beater.
Add dry ingredients to the wet ingredients and mix until just combined, taking care not to overmix. Batter will be very thick.
Spread the batter into parchment lined baking pan. Dollop with spaced spoonfuls of cranberry sauce then spread into one even layer. It's okay if a little mixes with the batter.
Sprinkle streusel mixture over the top.
Bake for 30–33 minutes. Slice and enjoy slightly warm or cooled!

Notes

Here's the link to the pumpkin version of this coffee cake - love it so!

See post for process photos as well as an easy cranberry sauce recipe if needed.

Nutrition Facts below are estimated per square (1 of 9) of coffee cake using an online recipe nutrition calculator. Adjust as needed if sliced smaller and enjoy!

Nutrition