This Cranberry Coffee Cake is moist, delicious and extremely festive. It is made with homemade cranberry sauce, which is a treat in and of itself. For the last five years, my family and I have eaten this breakfast cake on Christmas morning. We no longer call it Cranberry Coffee Cake, but instead our family calls it “Christmas Morning Coffee Cake.” A helpful tip for this cake is that it can be made ahead of time. Each year my mom and I actually make this coffee cake on Christmas Eve and refrigerate it over night until we bake it on Christmas morning. Preparing the cake ahead of time makes Christmas morning a lot more relaxed for us cooks because we don’t have to worry about making anything on Christmas morning. Instead, we just pop the cake in the over and open presents with the family while the coffee cake bakes. This Cranberry Coffee Cake can be enjoyed all winter long, yet it is quite a nice treat on Christmas day. The sweet smell of cinnamon and cranberries will fill your house, making your holiday morning even more lovely.
This is one of my all-time favorite treats to make. I hope you enjoy this Cranberry (Christmas Morning) Coffee Cake as much as I do.
Homemade Cranberry Sauce
- 1 12oz bag of fresh Cranberries
- 1/2 cup Orange Juice
- 1/2 cup GF Apricot Jam
- 1/4 cup + 2 Tbls Sugar (from Lillabee Anytime Muffin Mix)
- 1/2 tsp Ginger
- 1 tsp Cinnamon
Coffee Cake Base
- Lillabee Anytime Muffin Mix (sugar and flour mixtures)
- 3/4 Cup Milk (Almond/Rice/Cow/Soy)
- 1 tsp Vanilla
- 2 tsp Apple Cider Vinegar or Lemon Juice
- 1/4 Cup + 2 Tbls Margarine or Butter at room temperature
- 2 large Eggs at room temperature
- 2 large Bananas
- 1/2 tsp Nutmeg
- 1 tsp Cinnamon
- 1/2 cup packed Brown Sugar
- 1/2 cup chopped Pecans
- 2 Tbls Flaxseed Meal
- 2.5 Tbls melted Butter/Margarine
Place rack in center of the oven and preheat the oven to 350 degrees F. Lightly grease a 9×12 pan and set aside.
Prepare the homemade cranberry sauce first so that it can set up. To make the sauce, just combine all the ingredients in a large pot and bring the mixture to a boil. Reduce heat to medium and continue to stir for about 8 minutes until the berries pop and the sauce starts to thicken. Once this happens, turn off the heat and let the cranberry sauce cool. It will thicken a lot more while it cools.
While the cranberry sauce cools, prepare the coffee cake. First combine milk, vanilla, and lemon juice or vinegar and set aside.
Beat butter or margarine with hand-held or standing mixer until smooth. Pour in the remaining contents of the bag marked sugar (1/2 cup + 2 Tbls sugar) and increase mixer speed to medium. Add eggs, one at a time, beating each for 20 seconds.
Reduce mixer speed to low and pour in contents of the Lillabee flour bag alternating with the milk mixture. Mix until smooth. Mash the two large bananas with a banana masher or fork. Add the cinnamon and nutmeg to the mashed bananas and then slowly mix them into the cake batter. Once the bananas are mixed into the batter, fold in 1/2 cup of the cooled homemade cranberry sauce. This will make the batter turn a slight pick color. Pour the batter into the prepared baking dish and smooth out the top of the cake with a greased spatula.
Top the coffee cake evenly with 1 cup of the prepared, cooled cranberry sauce. You can add the rest of the sauce if you want, however the finished coffee cake may be a bit tart if you add too much sauce. Top the cranberry sauce with the homemade pecan crumble. To make the pecan crumble simply combine all the ingredients (butter, brown sugar, flaxseed, and pecans) and stir. Try to evenly disperse the crumble over the cranberry sauce.
Bake coffee cake about 35 minutes until the top is golden brown and a toothpick inserted in the middle comes out clean. Let the cranberry coffee cake cool before serving. Enjoy!