Day after Thanksgiving or Christmas breakfast. Check. Asking for a friend: calories don’t count on Thanksgiving and Black Friday, right? This warm and cozy orange cinnamon cranberry sauce coffee cake is the perfect thing to serve for breakfast the next day. When you’re done setting aside a little bit of the cranberry sauce for your moist-maker sandwich, use the rest to make homemade cranberry coffee cake. It has crunchy almonds on top and a sprinkle of orange zest that pairs beautifully with the cranberry sauce in the center, and can we just say that those jumbo lumps of streusel topping will knock your socks off? Your whole house is about to smell warm and cozy and Christmasy. A warm cup of coffee or even a London fog latte to go alongside this cake is truly all you need!
Ingredients for leftover cranberry sauce coffee cake:
Unsalted Butter: We’ll use the butter in both the streusel topping and the coffee cake. You’ll want to melt the butter for the streusel topping so that it’s super easy to combine. The other stick of butter should be at room temperature so that it’s soft enough to beat for the coffee cake.All-Purpose Flour: I typically use unbleached flour for all my baked goods.Kosher Salt: the sodium helps enhance the flavor of the sugar and all the other ingredients in the recipe. We’ll use it in both the crumb topping as well as the coffee cake itself. Eggs: are used to add flavor, texture, and structure in the form of protein to the coffee cake. Remember, a coffee cake is a bit more dense than a traditional cake so that’s why we’re using an extra egg in the batter.Leavening agents: You’ll need both baking powder and baking soda for this recipe. These ingredients will react with the sour cream and milk that we’re using and cause the coffee cake to rise.Sugar: You’ll need both brown sugar and granulated sugar for this recipe. Granulated sugar will go into the cake batter and a 50:50 ratio of brown and granulated sugar will go into the streusel we’ll sprinkle on top of our coffee cake.Sour cream: adds a beautiful little tang to the cake. In the past, I’ve also used plain yogurt or greek yogurt in place of sour cream and it usually works pretty well. I do suggest using a good full-fat or higher-fat yogurt. None of the 0% stuff, please!Milk: helps thin out the batter just a tad bit.Extracts: You’ll need both vanilla extract and almond extract for this cake. Don’t worry if you’re not an almond extract fan! We aren’t using a ton in this recipe. If you’re worried, you can omit the almond extract and just up the vanilla by another 1/2 teaspoon. This is my favorite almond extract; it smells so good!Leftover cranberry sauce: whether you make cranberry sauce from scratch or you buy it in a can, you can make this recipe. You’ll need 1 cup of cranberry sauce for this cake. Keep in mind that cranberry sauce is different from cranberry jelly. Be sure to use a sauce that has some whole berries for added texture. Bonus: did you know that cranberries are a powerhouse of nutrition? They’re a good source of vitamin C, vitamin E, and fiber.
Instructions on how to make cranberry sour cream coffee cake:
If you like this recipe, you might also like:
Brown Butter Cinnamon Pecan Coffee CakeOne Bowl Lemon Olive Oil Pound CakeCinnamon Apple Crumb CakeOld-Fashioned Sour Cream Coffee CakeWarm & Cozy Spice Cake with Cream Cheese Frosting
Storage: Store any leftover coffee cake in an airtight container to keep it from drying out. Coffee cake naturally has a more denser texture than other cakes so it’s best when consumed in 1-3 days.
