Cranberry CoffeecakeThe February 2003 issue of Gourmet has a great recipe for Cranberry Coffeecake and I've found that this leftover cranberry sauce works great as a filling. The Gourmet recipe suggests pulsing fresh or frozen cranberries in a food processor with sugar. I've done it both ways, and if you have the leftover cranberry sauce, by all means, use that. You may have to drain off some of the excess liquid first, however. The cake always comes out delicious, but I can never get my layers of cranberry sauce as seperate and pretty as the ones pictured here in Gourmet. I guess that's why they're Gourmet. |
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