I decided yesterday to make a coffee cake with some of the cranberry relish I found in the pantry. The jar was a little over a cup, so I used the whole thing. You could use cranberry sauce – just make sure it isn’t the canned, pureed stuff because having the cranberries in it is flavorful and adds to the eye appeal.
I went into my files for my version of Hobee’s Blueberry Coffee Cake and and decided to use that as my base (their version vs my version). I did need to extend the cooking time to account for the added liquid.
Light, tart and super tasty. A very good way to start the day and use up leftovers!
Sourdough Cranberry Coffee Cake
1 ½ cups flour, sifted
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
1 cup granulated sugar
2 large eggs
½ cup sourdough starter
2 tablespoons sour cream
½ teaspoon vanilla
1 cup cranberry sauce or relish
5 tablespoon granulated sugar
2 tablespoons butter, softened
½ teaspoon cinnamon
½ cup chopped pecans
Preheat oven to 350 degrees F. Butter an 8×8 baking pan.
In a large mixing bowl, resift flour with baking powder, baking soda, cinnamon and salt
In another mixing bowl, beat sugar and eggs. Stir together sour cream and sourdough starter to loosen it up and then add to the sugar/eggs mixture. Mix to combine. Add in vanilla.
Add in the flour mixture and beat until smooth. Stir in the cranberry sauce just until combined. Pour into prepared pan.
For the topping: In a small bowl, mix sugar with the butter and cinnamon with a sturdy fork, until they are blended and no loose sugar remains. Add in pecans and stir to combine. Sprinkle topping over batter.
Bake for 30-35 minutes, until a clean toothpick inserted in the center of the cake comes out dry.
Cool slightly; serve warm or at room temperature.