What do you do with leftover cranberries once you’ve made cranberry simple syrup for mojitos? Or cranberry sauce? It seems like a heee-uge waste to toss them so I scanned the internet(s) for recipes.
Originally I said I was going to make scones but then I found this coffee cake recipe on the King Arthur Flour page that looked better!
You need:
INGREDIENTS:
There are 3 parts to this coffee cake: streusel, filling & batter.
Streusel
5 TBSP cold butter
1/2 c brown sugar, packed
big pinch of salt
2 tsp cinnamon
2 tsp vanilla extract
1 c + 2 TBSP all purpose flour
Filling
1 c whole-berry cranberry sauce (this time I used the remaining cranberries/sugar mixture I made my simple syrup with but you can use cranberry sauce as well)
Batter
1/2 c butter
1 c + 2 TBSP brown sugar
2 large eggs (not pictured)
1 c plain yogurt (not pictured!)
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 c all purpose flour
Preheat oven to 350 & lightly grease a 9×13″ baking pan.
Make the streusel first:
Using a large bowl, cream all but the flour together.
Add flour and beat until even crumbs form.
Note: my crumbs were sort of small/fine for my taste. Next time I might cut out the extra 2 TBSP flour to see if it clumps up more.
Now move the streusel aside to a small bowl. You can use this big bowl again for the batter. I appreciated this note in the original recipe! Love saving me some dishes.
Cream together the butter & sugar until smooth.
Add the eggs.
Note: For the past 6 months or so I’ve been experimenting with using egg replacer or other substitutes but have had a few kitchen FAILS. Stay tuned as I continue in my quest to bake without eggs!
Keep beating! Add the yogurt, vanilla & almond extracts, baking powder & soda, salt & flour.
The batter will be THICK.
Spread into a lightly grease 9×13″ pan or whatever molded cake pan you prefer!
Sprinkle the cranberry sauce/cranberries atop the batter.
Next time I think I’ll use a spoon to semi combine the cranberries with the batter.
Sprinkle the streusel atop.
Bake for about 40 minutes.
Without glaze.
With glaze.
Cranberry Yogurt Coffee Cake
Author: Christina Cox
Recipe type: Breakfast/Dessert
Cuisine: Cake
Prep time:
Cook time:
Total time:
Serves: 8
Cranberries add a surprising tartness & beauty to a yummy coffee cake! Perfect for the holidays & great way to use up leftover cranberry sauce.
Ingredients
- STREUSEL
- 5 TBSP cold butter
- ½ c brown sugar, packed
- big pinch of salt
- 2 tsp cinnamon
- 2 tsp vanilla extract
- 1 c + 2 TBSP all purpose flour
- FILLING
- 1 c whole-berry cranberry sauce*
- BATTER
- ½ c butter
- 1 c + 2 TBSP brown sugar
- 2 large eggs (not pictured)
- 1 c plain yogurt (not pictured!)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 c all purpose flour
Instructions
- Preheat oven to 350 & lightly grease a 9×13″ baking pan.
- Make the streusel first: using a large bowl, cream all but the flour together.
- Add flour and beat until even crumbs form.
- Now move the streusel aside to a small bowl. You can use this big bowl again for the batter. I appreciated this note in the original recipe! Love saving me some dishes.
- Cream together the butter & sugar until smooth.
- Add the eggs.
- Keep beating! Add the yogurt, vanilla & almond extracts, baking powder & soda, salt & flour.
- The batter will be THICK.
- Spread into a lightly grease 9×13″ pan or whatever molded cake pan you prefer!
- Sprinkle the cranberry sauce/cranberries atop the batter. Lightly combine cranberries with top of batter if you like! It makes it very pretty when you cut it.
- Sprinkle the streusel atop.
- Bake for about 40 minutes.
- Allow to cool fully before cutting.
Notes
To add a simple glaze combine 1 c powdered sugar with 1 tsp vanilla extract and enough water to reach your desired consistency. Drizzle over the cake!
Source: very slightly adapted from King Arthur Flour
