The big holiday dinner is over and your fridge is packed. You probably have a jar of extra sauce sitting there. This cranberry sauce coffee cake turns those leftovers into a dream. It is the best way to start a lazy morning.
You will love how the tart berries pop against the sweet cake. It makes your house smell like cinnamon and warmth. This recipe is refreshingly simple for any home cook. Let’s get your coffee brewing and start baking.
Why This Recipe Is a Winner
This cake is incredibly moist thanks to the sour cream. It uses up ingredients you already have on hand. The tart berries balance the sweet streusel perfectly. It is perfect for holiday mornings when family is visiting.
Everyone will think you spent hours in the kitchen. It looks beautiful with that bright red ribbon of fruit. You can serve this for a cozy winter brunch or snack. It is a smart way to reduce food waste after Thanksgiving.
Simple Method
You start by making a simple spiced streusel. Then you mix a quick sour cream batter. You layer the sauce right in the middle. It creates a beautiful ribbon of color. Beginners can easily master this simple layering technique.
Ingredients You’ll Need
Most of these items are already in your pantry after the holidays.
- 1/2 cup all-purpose flour (streusel)
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cubed
- 2 cups all-purpose flour (cake)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1.5 cups leftover whole berry cranberry sauce
Step-by-Step
- Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
- Prepare the streusel by mixing 1/2 cup flour, brown sugar, and cinnamon in a small bowl; cut in 4 tablespoons cold butter with a pastry blender until crumbly.
- In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
- In a large bowl, cream 1/2 cup softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Incorporate the dry flour mixture into the creamed butter alternately with the sour cream, mixing until just combined.
- Spread half of the batter into the prepared baking pan.
- Layer the cranberry sauce evenly over the batter.
- Dollop the remaining batter over the cranberry sauce and spread gently to the edges.
- Sprinkle the streusel mixture evenly over the top of the batter.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes before slicing.
Best Ways to Enjoy It
Slice this while it is still slightly warm. Serve it with a hot cup of coffee or tea. It makes a wonderful post-holiday brunch for the whole family. You can even add a dollop of whipped cream. Sit back and enjoy a quiet morning together.
Keep It Fresh
Store any leftovers in an airtight container. It stays fresh at room temperature for two days. You can keep it in the fridge for four days. Reheat individual slices in the microwave for fifteen seconds. This keeps the cake soft and tender. You can also freeze slices for a month.
Tips for Best Results
- Use cold butter for the crumbliest streusel topping.
- Don’t overmix the batter to keep it light and fluffy.
- Swap the vanilla for almond extract for a festive flavor.
- Make the streusel a day ahead to save morning time.
- Add fresh orange zest to the batter for a bright twist.
- Check for doneness with a simple wooden toothpick.
- Ensure your eggs are at room temperature before mixing.
- Grease your pan well to prevent the berries from sticking.
Easy Flavor Ideas
- Add chopped pecans to the streusel for extra crunch.
- Use Greek yogurt instead of sour cream for a tangier bite.
- Try a gluten-free 1:1 flour blend for sensitive guests.
- Swap cranberry for leftover raspberry jam in the summer months.
Common Questions
Can I use jellied cranberry sauce?
Yes, you can use jellied sauce if that is what you have. Just mash it with a fork first so it spreads easily. The texture will be slightly smoother but still delicious.
Will kids like the tartness?
The sweet cake and sugary streusel balance the tartness perfectly. Most kids love the bright color and the crumbly topping. It is a very kid-approved breakfast treat.
How do I know when it’s done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few dry crumbs, it is ready. Avoid overbaking to keep the cranberry sauce coffee cake moist.
I hope this cozy recipe brightens your winter mornings. It is such a lovely way to enjoy holiday flavors one more time. Happy baking!
— Alex
Ingredients
- 1/2 cup all -purpose flour (streusel)
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter, cubed
- 2 cups all -purpose flour (cake)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sal t
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large egg s
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1.5 cups leftover whole berry cranberry sauce
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan.
- Prepare the streusel by mixing 1/2 cup flour, brown sugar, and cinnamon in a small bowl; cut in 4 tablespoons cold butter with a pastry blender until crumbly.
- In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
- In a large bowl, cream 1/2 cup softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Incorporate the dry flour mixture into the creamed butter alternately with the sour cream, mixing until just combined.
- Spread half of the batter into the prepared baking pan.
- Layer the cranberry sauce evenly over the batter.
- Dollop the remaining batter over the cranberry sauce and spread gently to the edges.
- Sprinkle the streusel mixture evenly over the top of the batter.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes before slicing.
