There is so much going on this time of year. Are we done yet? I have to confess that I just started shopping a few days ago, and I feel panic setting in. 😳 There is so much to do, it really cannot be Christmas in four days, but alas it is. So what am I doing right now? Chilling in front of the fire with a glass of wine, after a marathon present wrapping event with my daughter. And, of course, trying to get this coffee cake recipe out to you. You seriously need to make this for Christmas morning, or maybe for Santa. Or hey, just make it for yourself because you deserve it after all that wrapping!
The perfect way to use left over brandied cranberry sauce from Thanksgiving
The base of this coffee cake recipe is delicious on it’s own, but adding the cranberry sauce really kicks it up a notch or eight. I adapted this recipe from a sour cream coffee cake recipe that I already had, plus a greek yogurt cranberry coffee cake recipe that my mother-in-law showed me. I added the orange zest and used my mother-in-law’s brandied cranberry sauce that I had left over from Thanksgiving (definitely don’t use the canned stuff here).
I have already made this coffee cake twice this holiday season… The first one, we took to eat after Christmas tree hunting, but I actually under-baked this one and turned it out before I realized that it wasn’t quite done. I ended up putting it on a baking sheet and threw it back in the oven 😎. It wasn’t the most attractive dish that I have ever brought to a family function, but it tasted great. Thank you to my family who is super forgiving and willing to taste my experiments anyway. I made this coffee cake a second time for a friend’s cookie exchange party, and this one came out just right, moist and delicious. The combination of cinnamon streusel, orange zest and brandied cranberry sauce all swirled into a decadent sour cream 9or greek yogurt) cake makes for a perfect combination of holiday decadence. This cake tastes even better the next day – it is perfect to bake up on Christmas Eve, and have it ready and waiting for Santa and morning present opening.
Brandied Cranberry Sauce Coffee Cake
Rich sour cream coffee cake, swirled with brandied cranberry sauce and cinnamon streusel. This coffee cake is a home run for the holidays.
Brandied Cranberry Sauce
- 1 - 12 oz package of fresh cranberries
- 1 ½ cups granulated sugar
- 1 ¼ cups brandy
- ½ cup brown sugar
- ½ cup all purpose flour
- 2 tsp cinnamon
- ½ tsp kosher salt
- ¼ cup cold unsalted butter
- 1 tbsp cocoa powder
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 3 eggs room temperature
- 2 tsp vanilla extract
- 1 ¼ tbsp greek yogurt or sour cream room temperature
- 1 tbsp orange zest
- 3 cups all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Rinse berries well and spread out on a towel to dry.
In a large microwave-safe bowl, combine berries and sugar. Stir to coat.
Cover with plastic wrap and microwave on high for 10 minutes. Remove from microwave and immediately add brandy, stir to blend.
Cool. You will only need about ½ cup for this coffee cake, the rest can be stored in the refrigerator in an airtight container to enjoy later!
Combine all of the dry ingredients. Mix well with a fork.
Dice cold butter and cut into dry ingredients (will be crumbly).
Set aside for now.
Preheat Oven to 350 °F.
Butter and flour the bundt pan.
Combine dry ingredients in a medium bowl.
In a separate mixing bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well in between each addition.
Add vanilla, greek yogurt and orange zest. Mix until blended.
Add dry ingredients and mix until they are just incorporated.
Spoon ½ of the cake batter into the bundt pan.
Add dollops of the cranberry sauce (approximately ¼ cup)
Sprinkle about ⅔ streusel mixture on top of this. Swirl into batter.
Add remaining batter on top.
Add another ¼ cup of cranberry sauce, in dollops.
Add the rest of the streusel, swirl into batter.
Bake for 45-55 minutes, until a skewer comes out clean.
Allow to cool for 10 minutes and then invert cake on a serving plate.
The perfect way to use left over brandied cranberry sauce from Thanksgiving.