Cranberry Coffee Cake

 Fall is in full swing around here. Monday was Canadian Thanksgiving, so we had a mini turkey dinner picnic in the backyard. Since I don’t live in Canada anymore, Thanksgiving always seems to sneak up on me. I should be ready for it, though. This year the kids were off school, and the weather was perfectly almost brisk. Since there was no need to make a full feast, we went low key. I did make some yummy dessert, but that’s for a future post that I’ll let you know about.

Having an early Thanksgiving is helping me get ready for the big feast in November. I’ve been brainstorming ideas and recipes, and oddly enough, leftovers. Is it weird to pre-plan for what you’re going to do with the leftovers?

One of my favorite things about this time of year is the cranberry. I love pretty much everything about cranberries, and I’m always looking for new ways to use them. Today I’m using cranberries in a coffee cake. I don’t usually have a ton of left over cranberry sauce once I’ve made day after sandwiches, but this might inspire me to double the amount of sauce I normally make!

This would be a perfect Thanksgiving morning treat, or day after Thanksgiving breakfast.

In case you didn’t notice, we’ve figured out printable recipes for the site!! It’ll take me a while to go back and convert all the recipes, so if there’s something you really want to me make printable, let me know, and I’ll do those first!

Cranberry Coffee Cake

inspired by Martha Stewart

Ingredients:

  • 1/2 c. butter, room temperature
  • 2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 c. orange or plain yogurt
  • 1 c. cranberry sauce
  • 1 tsp. orange zest
  • For the topping:
  • 1 c. flour
  • 1/3 c. brown sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/3 c. butter, room temperature

Instructions:

  1. Sift together flour, baking powder, baking soda and salt.
  2. In your mixer beat the butter, sugar, eggs, zest and vanilla for 2 minutes, until light and fluffy.
  3. Add the flour mixture in three parts, alternating with the yogurt. Begin and end with the flour, mixing between each addition.
  4. Place half the batter in the bottom of a greased tube pan.
  5. Top the batter with the cranberry sauce.
  6. Top the cranberry sauce with the rest of the batter.
  7. To make the crumb topping: combine all the ingredients in a food processor, and pulse until you have pea sized crumbs.
  8. Sprinkle the topping over the batter.
  9. Bake in a 350º oven for 40 minutes.
  10. After the cake is cool, invert it so that the crumb topping is on the top!

 

 

 

Cranberry Coffee Cake
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Cranberry Coffee Cake inspired by Martha Stewart
Ingredients
  • ½ c. butter, room temperature
  • 2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 c. orange or plain yogurt
  • 1 c. cranberry sauce
  • 1 tsp. orange zest
  • For the topping:
  • 1 c. flour
  • ⅓ c. brown sugar
  • ½ tsp. cinnamon
  • ½ tsp. salt
  • ⅓ c. butter, room temperature
Instructions
  1. Sift together flour, baking powder, baking soda and salt.
  2. In your mixer beat the butter, sugar, eggs, zest and vanilla for 2 minutes, until light and fluffy.
  3. Add the flour mixture in three parts, alternating with the yogurt. Begin and end with the flour, mixing between each addition.
  4. Place half the batter in the bottom of a greased tube pan.
  5. Top the batter with the cranberry sauce.
  6. Top the cranberry sauce with the rest of the batter.
  7. To make the crumb topping: combine all the ingredients in a food processor, and pulse until you have pea sized crumbs.
  8. Sprinkle the topping over the batter.
  9. Bake in a 350º oven for 40 minutes.
  10. After the cake is cool, invert it so that the crumb topping is on the top!

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One Comment

  1. This looks fantastic, Sarah! I love the idea of using cranberry sauce in a coffee cake 🙂 YUM!