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A square slice of cranberry sauce coffee cake with a thick layer of red berries and golden streusel topping on a white plate.
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Leftover Cranberry Sauce Coffee Cake

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 12 servings
Calories: 345kcal

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.