Cranberry Swirl Breakfast Cake

If you are like me you always get in more than you need for Christmas food. I can never calculate it just right. I always end up with far more veg than I really need, lots of leftover turkey, stuffing and ham . . . and more mincemeat and cranberry sauce than I could ever realistically use.



I suppose that it is my "better to have too much, than not to have enough" mentality that does it. I'm sure I am not alone in that way of thinking.



It does give me a great excuse and reason to come up with ways to use the leftovers after the holidays though, which is something I really enjoy!



I do so love to invent new ways to use ordinary ingredients in extraordinary ways. It's like a game to me . . . some people enjoy doing Sudoko . . . I enjoy creating new recipes.



Like this delicious cranberry swirled breakfast cake, which I threw together to help use up some of the leftover cranberry sauce . . .



Dense and rich, with a delightful swirl of cranberry running through the middle, and a layer of crunchy toasted walnuts on the bottom. Top that with a delicious almond sugar glaze and you have something that is quite, quite scrummy . . . if I don't say so myself!



You could also use mincemeat as the swirl layer if you wanted to, or even your favourite type of fruity jam . . . which would be equally as delicious . . . but today I used cranberry sauce, and it was quite simply . . . wonderful!



*Cranberry Swirl Breakfast Cake*makes 1 9-inch cake
Printable Recipe

This is a beautiful cake to make for a special breakfast or brunch. Dense and rich with a ribbon of cranberry throughout, drizzled with an almond glaze. Delicious!

5 ounces of butter, softened (1/2 cup)
7 ounces white sugar (1 cup)
2 large free range eggs
1 tsp baking powder
8 ounces of plain flour (2 cups)
1/2 tsp salt
250ml of sour cream (1 cup)
1 tsp almond extract
8 ounces of whole berry cranberry sauce (1 cup)
2 ounces chopped toasted walnuts (1/3 cup)

For the Glaze:
4.5 ounces icing sugar (1 cup)
3 TBS milk
1/2 tsp almond extract

Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour a 9-inch tube pan, tapping out any excess flour. Set aside.

Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Whisk together the flour, salt and baking powder. Stir together the sour cream and almond extract. Stir in the dry ingredients, alternating with the sour cream mixture, mixing only just to combine.

Spoon 1/3 of the batter into the prepared pan. Top with 1/2 of the cranberry sauce, taking care not to let it touch the sides of the pan. Swirl it into the batter using a round bladed knife. Top with a further 1/3 of the batter. Repeat layering in the remainder of the cranberry sauce, again swirling it in with a round bladed knife. Top with the remainder of the batter, Smoothing it over all. Sprinkle the chopped walnuts over all.

Bake for 55 to 60 minutes, until firm to the touch and the top springs back when lightly touched. Allow to cool in the pan for about 5 to 10 minutes before inverting onto a serving plate. Whisk together the glaze ingredients until smooth. Drizzle over the warm cake and serve warm.

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