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Cranberry Lemon Coffee Cake with Cranberry Glaze Recipe

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3.8 from 79 reviews

This Cranberry Coffee Cake is a moist, flavorful bundt cake featuring a luscious swirl of leftover cranberry sauce and a tangy lemon glaze. Perfect for breakfast, brunch, or dessert, it combines zesty lemon, creamy sour cream, and sweet cranberries into a tender crumb that delights with each bite.

Ingredients

Cake

  • 2 1/4 cups all-purpose flour, spoon & leveled
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1 3/4 cups cane sugar
  • 3 large eggs
  • Zest of 1 large lemon
  • 2 tsp pure vanilla extract
  • 1 cup sour cream or Greek yogurt
  • 1 cup leftover cranberry sauce, at room temperature

Glaze

  • 1 cup confectioners’ sugar
  • 2 Tbsp fresh lemon juice or milk
  • 1/2 tsp pure vanilla extract (optional)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly to prevent the cake from sticking during baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until evenly combined. Set aside.
  3. Cream butter and sugar: Using a handheld or stand mixer, cream the softened butter and cane sugar together until the mixture is light, fluffy, and pale in color, which usually takes several minutes.
  4. Add eggs and flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the grated lemon zest and pure vanilla extract, scraping down the bowl sides as needed for uniform mixing.
  5. Combine wet and dry: Alternately add the flour mixture and sour cream (or Greek yogurt) to the batter on low speed, beginning and ending with the flour. Mix just until combined to avoid overworking the batter. Use a rubber spatula to scrape the sides and folds of the batter thoroughly.
  6. Layer batter and cranberry sauce: Spoon half of the cake batter evenly into the prepared bundt pan. Carefully spoon the leftover cranberry sauce over the batter, spreading it gently. Top with the remaining batter, smoothing out the surface.
  7. Bake: Place the bundt pan in the preheated oven and bake for 55 to 60 minutes. Check for doneness by inserting a toothpick into the cake’s center; it should come out clean. If the top starts browning too quickly, loosely cover with aluminum foil to prevent overbrowning.
  8. Cool the cake: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then carefully invert the cake onto a wire rack set over a large plate or serving dish. Allow it to cool completely before glazing.
  9. Prepare and apply glaze: In a small bowl, whisk together confectioners’ sugar, fresh lemon juice (or milk), and vanilla extract until smooth. Adjust thickness by adding more sugar for a thicker glaze or more lemon juice/milk for thinner consistency. Drizzle the glaze evenly over the cooled cake.
  10. Serve: Slice and serve the cake once the glaze has set slightly. Enjoy with coffee or tea for a delightful treat.

Notes

  • Using leftover cranberry sauce adds natural sweetness and moisture; ensure it is at room temperature before layering.
  • You can substitute Greek yogurt for sour cream for a slightly tangier flavor and similar texture.
  • Adjust glaze consistency to your preference by adding more or less liquid or sugar.
  • Ensure butter is softened to room temperature for easier creaming and better cake texture.
  • Covering with foil prevents overbrowning during baking, especially towards the end of the cooking time.

Find it online: https://justsosavory.com/cranberry-lemon-coffee-cake-with-cranberry-glaze-recipe/