A tender, swirl-filled coffee cake that transforms leftover cranberry sauce into a luscious centerpiece. With Greek yogurt for moisture and a hint of tang, this cake is perfect for holiday mornings or cozy afternoon coffee breaks.

Why You’ll Love This Recipe

Zero-waste delight – gives new life to leftover cranberry sauce
Moist & tender – Greek yogurt keeps the texture soft and rich
Festive & flavorful – a balance of sweet cake and tart cranberry
Customizable – top with glaze or streusel, bake in your favorite pan

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2¼ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 cup plain Greek yogurt
½ cup unsalted butter, softened
1¼ cups granulated sugar
2 eggs, room temperature
1 tsp vanilla extract
1 cup leftover cranberry sauce
Optional topping: streusel or glaze

directions

Preheat oven to 350 °F (175 °C). Grease a bundt pan, 9×13″ baking dish, or springform pan.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In another bowl, beat softened butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each. Stir in vanilla and Greek yogurt.
Gradually mix in the dry ingredients until just combined.
Spread half of the batter into the prepared pan. Dollop cranberry sauce over the batter, then top with the remaining batter. Swirl slightly with a knife.
Top with optional streusel if using.
Bake for 55–60 minutes or until a toothpick inserted comes out clean. Tent with foil if browning too quickly.
Let cool for 10–15 minutes, then transfer to a wire rack. Drizzle with glaze after cooling, if desired.

Servings and timing

Servings: 10 slices
Prep time: 20 minutes
Bake time: 55–60 minutes
Total time: ~1 hour 15 minutes

Variations

Pan choices: Works well in bundt, loaf, springform, or 9×13″ pans
Flavor add-ins: Try orange zest, almond extract, or a sprinkle of cinnamon
Topping ideas: Add streusel made from flour, sugar, butter, and cinnamon or drizzle with lemon or vanilla glaze
Yogurt substitute: Sour cream also works for a tangy, moist texture
Mix-ins: Add chopped nuts or dried cranberries for texture

storage/reheating

Room temperature: Store in an airtight container for up to 3 days
Freezing: Wrap slices tightly and freeze for up to 2 months
Reheating: Warm in the microwave for 15–20 seconds or in a 300 °F oven for a few minutes to refresh texture

Leftover Cranberry Sauce Greek Yogurt Coffee Cake

FAQs

Can I use sour cream instead of Greek yogurt?

Yes, sour cream is a great substitute and provides similar moisture and tang.

What kind of cranberry sauce should I use?

Whole berry or jellied both work, though whole berry adds more texture and visual appeal.

How do I know when it’s done baking?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done.

Can I add a streusel topping?

Yes, a simple mix of flour, butter, brown sugar, and cinnamon makes a delicious crunchy top.

Should I use a glaze?

It’s optional, but a vanilla or lemon glaze can elevate the flavor and appearance.

Can I use fresh cranberries instead of sauce?

Not directly—fresh cranberries are too tart. Cook them into a sauce first.

Is this cake very sweet?

The sweetness is balanced by the tang of the yogurt and the tartness of the cranberries.

Can I add nuts?

Yes, chopped pecans or walnuts add a nice crunch and complement the cranberry flavor.

Does this cake travel well?

Yes, once cooled, it holds up well for gifting or bringing to gatherings.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

Conclusion

Leftover Cranberry Sauce Greek Yogurt Coffee Cake is the perfect way to reinvent holiday extras into a moist, flavorful treat. With its balance of tangy cranberry and sweet, tender crumb, this cake is sure to become a seasonal staple—ideal for brunches, snacks, or dessert.