Ah, holiday meal leftovers….what to do, what to do? Well I say ‘re-purpose!’ I enjoy cooking up new dishes with leftovers because half of the work is already done! What I like to do with my leftover cranberry sauce is to make a uniquely festive cranberry coffee cake. I wanted to create a coffee cake that wasn’t too sweet to balance out the effects of the cranberry sauce and white chocolate chips. This coffee cake is great to serve for unexpected guests or to enjoy it as a snack. This recipe is versatile so you can swap out some of the flour for oat flour, add flax and omit the white chocolate chips if you desire.
Recently I decided to weigh ingredients for cakes, breads and tortes to ensure a consistent outcome. When I say recent, I mean I made the change a week ago. So, instead of using dry measures, I will be creating and perfecting sweet treats with scale. As a child, my mom always weighed her ingredients, which is standard in Swiss baking.
The only measuring cup my mom had was the standard 2-cup liquid measuring cup! I used that cup for a variety of recipes until my mom bought me a set of dry measures! Now, I will admit that weighing ingredients takes a little more time, but weighing ingredients is more accurate and will help bring you consistent results. There are several articles/posts on the subject!
- 125 grams or 1 cup all purpose flour
- 50 grams or ⅓ cup whole wheat flour
- 25 grams oats or ¼ cup (not quick oats)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 113grams or 1 stick of butter, melted unsalted butter or ½ cup vegetable oil
- 150 grams or ¾ cup granulated sugar
- 1 teaspoon orange or lemon zest
- 3 tablespoons half and half cream
- 200 grams or ½ cup cranberry sauce
- 70 grams or ¼ cup white chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Lightly grease and flour a 9" loaf pan and set aside.
- In a large bowl, sift or whisk together flours, baking powder and salt. Set aside.
- In a stand mixer, beat together melted butter or oil, sugar and zest for 5 minutes.
- Add egg, beat until smooth, (about 2 minutes).
- Alternating with flour, add half and half cream, using either the paddle attachment or the whisk, until the batter comes together.
- Finally, stir in cranberry sauce and white chocolate chips just until combined and pour into prepared pan. Bake for 40 minutes in preheated oven.
- Let cool in pan for 10 minutes before removing from pan and finish cooling on wire rack.