A moist coffee cake with a cranberry filling and white chocolate glaze. Great to serve to holiday house guests!
Have I mentioned my cookbook hoarding tendencies to you before? It’s real… and the 100+ cookbooks that I currently have on my bookshelves aren’t enough for me… I’m constantly checking out 4-6 new cookbooks every week from my local library. The King Arthur Flour Baker’s Companion All Purpose Baking Cookbook made it into my last library checkout and when I leafed through it and found this super moist coffee cake made with leftover cranberry sauce, I did a fist-pump. It makes SO MUCH SENSE. Right???
I changed up a few things in the recipe and used a trifecta of extracts (instead of just almond): vanilla, lemon and almond in equal measure. (Fun fact: this combination is actually the basic flavor of most wedding cakes). I nixed the glaze for something a bit more decadent and used the sliced almonds I had on hand instead of running to the store for the slivered variety.
This moist coffee cake gets mixed in one bowl, then transferred to a prepared bundt pan. Fill the pan about halfway, then spoon in the leftover cranberry sauce. Top with remaining cake batter and bake. How easy is that? You can absolutely glaze this with a standard powdered sugar and milk glaze, but — you know — food blogger and all… I melted white chocolate and drizzled it over the top of the cranberry coffee cake then topped it off with toasted almonds — you know — for crunch.
This cranberry coffee cake is just packed with flavor. My lighting director and official taste tester (Emily) couldn’t wait for me to finish my last shot so she could dive into this particular slice of cranberry coffee cake. It was decimated in seconds. This coffee cake is moist and tender with a great balance of sweet and tart. Emily implored me to make another cranberry sauce, so we’d have more leftover cranberry sauce for another cranberry coffee cake…
- ½ cup unsalted butter at room temperature
- 1 cup sugar
- 2 large eggs
- 1 cup buttermilk
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- ½ teaspoon lemon extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup leftover cranberry sauce (whole berry sauce preferred)
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- Preheat the oven to 350°. Generously grease and flour a tube pan or bundt pan. Set aside.
- In a large bowl with a hand mixer, cream together the butter and sugar. Add the eggs one at a time, beating into the batter thoroughly before adding the second egg.
- Add the buttermilk and beat to combine. Set aside.
- In a medium bowl combine the flour, baking powder, baking soda and salt. Whisk together until well blended.
- Add the flour mixture to the wet ingredients and stir until just combined. Pour half the batter into the prepared pan.
- Spoon the cranberry sauce over the batter and top with the remaining cake batter. Smooth the top with a spatula and bake for 40-60 minutes or until a cake tester comes out clean. Remove from the oven and let the cake rest in the pan for 5 minutes.
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