Now that we are almost a full week past Thanksgiving, I am sure most of you are on the tail end of your leftovers. If you are anything like me, the sight of more turkey may just make you spontaneously combust. Being a food blogger, we started early like November 1st kind of early. Since then, we have had the full meal followed by at least a week of leftovers 3 times. Not that I’m not thankful, because I am beyond words, I just am ready for some red meat!!!
One thing that I have noticed is that cranberry sauce always seems to outlast the other leftovers. Perhaps it’s because I am the only one that enjoys it on my Turkey sandwiches or maybe it is because I always make so much because it makes my house smell amazing while cooking. Either way, I always have a ton leftover.
Last year, I made a delicious Leftover Cranberry Sauce Orange Cake that was quite the hit. My normal cranberry sauce hating kids seem to no longer have a problem when it is sandwiched between buttery sugary cake layers. Who can blame them right?
This year I decided to put the extra sauce into some coffee cake. The tart sauce was a perfect compliment to the nutmeg and cinnamon sprinkled coffee cake. I may go as far as saying this was better than last year’s cranberry sauce leftover redesign. It’s perfect with a cup of coffee or as an afternoon snack. Enjoy!
- 8 tablespoons melted butter
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 3 teaspoons baking powder
- 1 and 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 large eggs
- 1 cup buttermilk , room temperature
- 3 teaspoons pure vanilla extract
- 1 cup cranberry sauce
- 1 cup all-purpose flour
- 3/4 cup light-brown sugar , firmly packed
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter , melted
Preheat oven to 325 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray.
In in a bowl combine flour, sugar, baking powder, nutmeg, cinnamon and salt.
In the bowl of your mixer, beat 8 tablespoons melted butter, eggs, buttermilk and vanilla extract until combined.
Stir in flour mixture.
Pour 1/2 batter into baking dish.
Spoon dollops of cranberry sauce all over batter.
Pour remaining batter over cranberry sauce.
To make the topping, combine the flour, 1 cup melted butter, brown sugar, and cinnamon. Mix until small clumps form.
Sprinkle topping over the batter.
Bake for 45-50 minutes or until a knife is inserted and comes out clean.