Thursday, November 21, 2013

Cranberry Sauce Swirl Coffee Cake

Let's pretend that Thanksgiving isn't a week away and that we've made menu plans and picked up a turkey. Forget all that. Let's bypass straight to the weekend after Thanksgiving when we get to eat leftover turkey sandwiches, listen to Christmas music (officially), deck the halls, and start holiday baking! This Cranberry Sauce Swirl Coffee Cake is a great use of leftovers and perfect for serving lingering Thanksgiving guests over coffee. 

I've personally never met a coffee cake I haven't loved. You can eat coffee cake for breakfast, as a snack, or dessert. This one is especially dear to me because of the crannies of cranberry sauce and streusel topping that are tucked into this cake. 

 The cake is loaded with nutmeg and lemon zest, comes together quickly and bakes up in a skillet - what more could you ask for in a breakfast/cake? 

I personally don't really consider a streusel topping 'optional', but if you want a less sweet cake, feel free to leave it off. I'm sure we'll all be doing plenty of indulging this holiday season. 

So let's pretend that we've already picked up the turkey and eat some Cranberry Sauce Swirl Coffee Cake and drink a strong cup of coffee and ready our selves for the holidays ahead. 

Cranberry Swirl Coffee Cake 
makes: 10 to 12 servings 

streusel topping:
1/2 cup dark brown sugar, packed
6 tablespoons all-purpose flour
4 tablespoons unsalted butter, at room temperature 
1/2 teaspoon kosher salt 

cake batter:
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 large eggs
1/2 cup milk
1/2 cup unsalted butter, melted* + 1 tablespoon for the pan 
1 tablespoon lemon zest, from 1 medium lemon 
1 teaspoon vanilla extract 
1 cup cranberry sauce, divded

* You can melt the butter for the cake batter in the cast iron skillet before assembling the rest of the ingredients. 

Heat oven to 350 degrees F. Grease a 10-inch cast iron skillet with butter or vegetable oil. 

for the streusel:
Combine brown sugar and flour together in a small bowl, then using a pastry cutter, cut the butter into the brown sugar and flour until mixture resembles coarse crumbs. Set aside

Whisk together the flour, sugar, baking powder, salt.

Beat together eggs, milk, melted butter, lemon zest and vanilla extract. Pour the egg mixture into the dry ingredients and stir together until just combined. Add about half of the cranberry sauce and stir until just combined. 

Pour batter into prepared skillet, spread evenly. Spoon the remaining cranberry sauce onto the batter and gently swirl in. 
Sprinkle the streusel mixture on top of the batter.  

Bake for 65 to 70 minutes, or until toothpick inserted in the middle comes out clean. Cool on a cool rack for at least 20 minutes before serving.  Slice and serve.

Wrap tightly in aluminum foil or store in an airtight container for up to 5 days at room temperature. 


  1. Replies
    1. Oh it is - I basically ate the whole cake myself. oops.

  2. I'm definitely going to try this.. As a lover of anything Cranberry I know I'll love this cake.

    1. You can't go wrong with anything cranberry - unless you add pumpkin right?

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