The perfect way to use left over brandied cranberry sauce from Thanksgiving And Feed the Christmas Time Masses that are visiting.
Do not let this holiday season go by without making this coffee cake. I promise you will have no regrets.
I am a big believer in desserts that are worth it. I don’t eat a lot of sweet stuff. Although, with this seasons posts you might believe differently. When I do indulge in something sweet I have to make sure that it is completely and utterly worth it. It needs to taste so freakin’ good that I have no regrets about indulging. This coffee cake is THAT CAKE. It’s sweet, but not too sweet. It’s rich and moist and cinnamon-y with a tart bite of cranberry sauce. Then you have the Grand Marnier Glaze.
What? Yep, you need it!Jump to Recipe
The base of this coffee cake recipe is delicious on it’s own.
You can make it with the streusel alone, but adding the cranberry sauce really kicks it up a notch or eight. I adapted this recipe by combining a sour cream coffee cake recipe that I have been making for years, and 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 – making it takes only minutes in the microwave).
This year when I made this coffee cake I added a Grand Marnier glaze – can I just say – over the top! This was definitely a good call. It gave this coffee cake just one more level of sweet decadence.
Our Other Impressive Breakfast Recipes for Feeding a Crowd
We know the holidays bring many visitors and we know they’re always hungry! Here are a few recipes to help you get through the holidays hangry-guest free.
Brandied Cranberry Sauce Coffee Cake
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
Grand Marnier Glaze
- ¼ cup Grand Marnier
- 1 cup powdered sugar adjust to desired consistency
- 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.
Grand Marnier Glaze
- Add powdered sugar and Grand Marnier to a bowl and whisk until smooth.
- Adjust the amount of sugar to liquor to obtain the right consistency of drizzle. I like mine to be like thin glue.