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Cranberry Coffee Cake

Cranberry Coffee Cake

This Cranberry Coffee Cake, is a recipe that I used to only make after Thanksgiving or Christmas to use up any leftover cranberry sauce. But since I started canning our own cranberry sauce, I have lots of half-pints jars so now I can make it whenever I want.

It’s a great cake to serve to company. Not too sweet and just a hint of tartness from the cranberries.

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Cranberry Coffee Cake Recipe

Ingredients:

  • ½ c butter, at room temperature
  • ¾ c sugar
  • 2 eggs at room temperature
  • 2 c flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 c Greek yogurt
  • 1 tsp vanilla
  • 1 can whole berry cranberry sauce (or whatever is leftover from turkey day as long as you have at least 1 cup)

Please note: Whenever possible I use organic ingredients.

 

Directions:

Preheat the oven to 350ºF.

Generously grease and flour a bundt pan.

The Nordicware Fleur De Lis Bundt Pan pictured below has been on my wish list for ages and I was so pleased when our middle daughter gave it to me for Christmas.

Nordicware Bundt pan that has been greased and floured

Cream the butter. I use a hand mixer but a spatula works too.

Butter after it's been creamed

Add the sugar and beat until combined.

Sugar and butter creamed together for start making the Cranberry Coffee Cake

Next add the eggs, one at a time. Beat well after each addition.

You’ll end up with a light, fluffy looking mixture as pictured below.

Eggs, sugar and butter creamed together

Creaming the butter incorporates air into it. The sugar granules then act sort of like little knifes cutting the air pockets in the butter which then works with the leavening to make the cake rise perfectly.

Don’t try to hurry and skip these steps or you’ll end up with a mixture that looks like this. That’s not what you want!

Photo showing how not to mix the butter, eggs and sugar

Combine flour, baking powder, baking soda and salt in a separate bowl.

Dry ingredients for Cranberry Coffee Cake in a bowl

Whisk the ingredients well to combine. This makes sure that all the dry ingredients are distributed evenly.

You can also use a flour shifter if you prefer.

Whisking the dry ingredients for the Cranberry Coffee Cake to combine them

Add the dry ingredients to the creamed mixture a bit at a time; alternating with the yogurt and vanilla. Beat until smooth after each addition.

Thick batter for the Cranberry Coffee Cake ready to go in bundt pan

The batter should be quite thick. When you run a spatula through it, the batter should cling to the spatula and form stiff peaks.

A spatula dipped into the batter to show how thick it should be for the Cranberry Coffee Cake

Spread half of the batter in the bundt pan.

Bundt cake pan with half the Cranberry Coffee Cake batter

Top with half of the cranberry sauce.

Use a wooden skewer to swirl some of the cranberry sauce into the batter. Don’t over mix!

Swirling the cranberry sauce into the batter for the Cranberry Coffee Cake

Repeat the layers.

Cake ready to go into the oven

Bake at 350ºF for 50 to 60 minutes.

Test for doneness by inserting a skewer into the cake. When it comes out clean, the cake is done.

Remove the cranberry coffee cake from the oven. Allow it to cool in the pan for 5 minutes.

Cooling the Cranberry Coffee cake in the pan for 5 to 10 minutes

Turn the cake out onto a cooling rack.

The easiest way to do this is to place a second cooling rack on top of the bundt pan.

Cooling rack on top of the bundt pan

Then holding the rack on the pan, flip them both over.

Lift the bundt pan off the cake and allow to cool completely.

Coffee cake with cranberry swirls on cooking rack

Once cool, dust with icing sugar until it looks like it’s had a light dusting of snow.

Icing sugar being shifted on top of the Cranberry Coffee cake

If preferred, you could also drizzle the cake with a glaze made from 1 cup icing sugar, 3 to 5 tsp milk and 1 tsp vanilla.

Transfer the cake to a plate or cake stand.

If desired, decorate with sugared cranberries and mint leaves.

Cranberry Coffee Cake decorated with sugared cranberries and mint leaves on glass cake stand

Here’s a better view of the top.

Second view of the Cranberry Coffee Cake

This delicious Cranberry Coffee Cake is ready to serve to your guests.

Cake stand with Cranberry Coffee Cake sitting beside a stack of plates and forks

Slicing on either side of the “peaks” gives a nice generous slice.

Lifting slice of Cranberry Coffee Cake off plate

Each moist and tender slice of cake is marbled with the cranberry sauce.

A serving of Cranberry Coffee Cake on a white plate with the rest of the cake on a cake stand in the background

I do hope you’ll give this recipe a try. And if you do, please post about it on your favorite social media and tag me so I can come see.

I’m @supermomnocape on Instragram, @1SuperMomNoCape on Twitter and @1SuperMomNoCape on Facebook.

 

Want another delicious cake to add to your dessert table? My Mini Spiced Orange Buttercream Bundt Cakes would be an awesome addition.

Guests who prefer cookies over cake, will love these Leftover Cranberry Sauce Drop Cookies.

 

 

 

Pin this recipe for future reference by clicking on the Pinterest button underneath the post.

And of course, I’d love it if you shared it on Facebook and Twitter as well. 🙂

Collage photo of Cranberry Coffee Cake on a cake stand

Cranberry Coffee Cake

Cranberry Coffee Cake

Cranberry Coffee Cake is a great way to use up leftover cranberry sauce from Thanksgiving and Christmas. Delicious to serve to company during the holidays or anytime of the year. Not too sweet and just a hint of tartness from the cranberries.

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • ½ c butter, at room temperature
  • ¾ c sugar
  • 2 eggs at room temperature
  • 2 c flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 c Greek yogurt
  • 1 tsp vanilla
  • 1 can whole berry cranberry sauce

Instructions

    1. Preheat the oven to 350ºF.

    2. Generously grease and flour a bundt pan.

    3. In a medium sized mixing bowl, cream the butter.

    4. Add the sugar and beat until combined.

    5. Add the sugar and beat until combined and the mixture is light and fluffy.

    6. To a separate bowl, add the flour, baking powder, baking soda and salt. Whisk the ingredients well to combine.

    7. Add the dry ingredients to the creamed mixture a bit at a time; alternating with the yogurt and vanilla. Beat until smooth after each addition.

    8. Spread half of the batter in the greased and floured bundt pan.

    9. Top with half of the cranberry sauce.

    10. Use a wooden skewer to swirl some of the cranberry sauce into the batter. Don’t over mix!

    11. Repeat the layers.

    12. Bake at 350ºF for 50 to 60 minutes.

    Test for doneness by inserting a skewer into the cake. When it comes out clean, the cake is done.

    13. Remove the cranberry coffee cake from the oven. Allow it to cool in the pan for 5 minutes.

    14. Turn the cake out onto a cooling rack. Allow to cool completely before garnishing as desired.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 380 Total Fat: 13g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 78mg Sodium: 413mg Carbohydrates: 58g Net Carbohydrates: 0g Fiber: 1g Sugar: 31g Sugar Alcohols: 0g Protein: 8g
Please note that nutritional values are approximate. If you require more accurate information, please be sure to make the calculations for yourself.

Please note: This recipe was originally posted on Super Mom – No Cape in 2011. It has been completely updated with brand new photos, more thorough instructions and a printable recipe card.

I would be so pleased if you chose to share by clicking on one of the buttons below!

4 Comments

  • Rachel
    November 21, 2019 10:34 am

    Ooh, that sounds yummy!

    • Super Mom No Cape
      November 21, 2019 11:10 am

      Thank you Rachel. It is really yummy. 🙂

  • Brenda @ It’s A Beautiful Life
    April 8, 2011 8:42 am

    Thanks so much for leaving your ‘footprint’ in my comment box this morning… and for joining in the fun of my new giveaway.

    Enjoyed my visit to your site… the cranberry coffee cake looks absolutely yummy. I’m not a quilter but my mom is, so it was fun to see your creativity ‘in action’.

  • Sheryl Scholte
    April 8, 2011 8:15 am

    gee how good does this cake look i will have to try this one,thanks

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