Leftover Cranberry Sauce Cake

Name: Leftover Cranberry Sauce Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 2 teaspoons baking soda; 3 larges eggs, at room temperature; 283 grams cups all-purpose flour; 50 grams 1/4 cup granulated sugar; 28 grams tablespoons packed light brown sugar; 1 Tbsp finely grated orange zest (from 1 orange); 1 teaspoons salt; 237 milliliters toasted slivered almonds (See Notes); 227 grams cup sour cream; 397 grams cups sugar; 227 grams sticks unsalted butter, at room temperature; 2 teaspoons pure vanilla extract; 2 Tbsps water; 237 milliliters leftover cranberry sauce (see Notes)

You can never have too many dessert recipes, so give Leftover Cranberry Sauce Cake a try. One portion of this dish contains approximately 6g of protein, 25g of fat, and a total of 517 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. It is perfect for Thanksgiving. From preparation to the plate, this recipe takes about 2 hours. A mixture of baking powder, granulated sugar, brown sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

For the Topping: Adjust oven rack to middle position and preheat oven to 350°F. Stir 2 tablespoons water into 1 cup leftover cranberry sauce to loosen consistency: the sauce should gently plop when dropped from a spoon.

Ingredients you will need

Sauce

Water

Equipment you will use

Oven

Add more water as needed. Pulse almonds, sugar, butter, light brown sugar, flour, and orange zest in food processor; transfer to bowl. Wipe out food processor.

Ingredients you will need

Light Brown Sugar

Orange Zest

Almonds

Butter

All Purpose Flour

Sugar

Water

Equipment you will use

Food Processor

Bowl

For the Cake: Spray Bundt pan with baking spray.

Ingredients you will need

Baking Spray

Equipment you will use

Kugelhopf Pan

Rub orange zest into sugar with fingertips or palms until sugar is orange and no zest strands remain. In large bowl, beat butter and orange sugar on medium speed until light and fluffy, about 3 minutes.

Ingredients you will need

Orange Zest

Butter

Orange

Sugar

Dry Seasoning Rub

Equipment you will use

Bowl

Add eggs, one at a time, beating well after each addition. In separate bowl, combine flour, baking powder, baking soda, and salt. Decrease mixer speed to low and add flour mixture in three batches, alternating with sour cream. Scrape sides and bottom of bowl with rubber spatula as needed.

Ingredients you will need

Baking Soda

Sour Cream

All Purpose Flour

Egg

Salt

Equipment you will use

Spatula

Blender

Bowl

Add vanilla and beat mixture on medium speed just until combined, about 20 seconds.

Ingredients you will need

Vanilla

Sprinkle half of topping in prepared pan. Scrape half of batter over topping. Drop 2-tablespoon-sized dollops of cranberry sauce over batter and delicately smooth over batter. Scrape remaining batter over cake and spread out into an even layer.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Sprinkle with remaining topping, pressing it gently down into the cake.

Bake until cake tester inserted in center of cake comes out clean, 50 to 60 minutes. Cool cake in pan set on rack for 15 minutes, then, turn out directly onto rack and cool completely, about 1 hour. Dust with confectioners’ sugar.

Ingredients you will need

Sugar

Equipment you will use

Oven

Frying Pan

Serve.