Yeasted Coffeecake with Cranberry Cream Cheese Filling

Much like last year, I had a good amount of cranberry sauce left over from our Thanksgiving meal. With last year’s leftovers I made a batch of cranberry white chocolate chip muffins that we totally loved. I wanted to make them again this year, but I also couldn’t shake the feeling that I wanted to experiment and try something new. And when it comes to baking experiments in my kitchen it’s go big or go home. I settled on a fun “all day” sort of project, Yeasted Coffee Cake with Cranberry Cream Cheese Filling.

My first attempt was delicious, but….. ugly. I rolled the dough a touch too thin, added a touch too much filling, and chose an odd shape that resulted in a whole lot of spillage. To be honest, I was pretty bummed. I had visions of gorgeous golden brown cake and what I had was a mound – of deliciousness, but still a mound. You know the saying, if at first you don’t succeed…. So I was back in the kitchen on Tuesday. There was still some spillage, but the overall cake was much more aesthetically pleasing.

The only thing not pictured is a simple vanilla glaze. It was an after thought but really added a nice sweetness to the tart cranberries. I’ll include it in the recipe below and let you decide if you want to use it or not.

Oh and one last thing, yes this can be somewhat time consuming, with the multiple risings and steps, but don’t let that scare you! Most of the time is just spent waiting! To me the most challenging part was shaping the dough, but that was also the most fun!

 

 

 

Comments

  1. This cake is beautiful! What a great use for leftover cranberry sauce. Going on my list for next year since we ate all our cranberry sauce way too quick this year!

  2. Oh yum!! I’ve been wanting to try a yeasted coffeecake and I have tons of leftover cranberries, too. I can’t wait to give this one a try! Your pictures are gorgeous, as always!

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