Using leftover cranberry sauce and roasted pumpkin creates this lovely Cranberry Molasses Pumpkin Coffee Cake. A moist, delicious cake that is easy to make. Guests will enjoy the comforting flavours this coffee cake uses. I happen to enjoy cleaning out the fridge with dessert results. Finishing this cake off with a cream cheese and Grand Marnier sauce is a bonus feature win.
Spray a 9 inch spring form pan with cooking spray and line the bottom with a piece of parchment cut in a circle to fit.
Combine the flour, sugar, cornmeal, ginger, cinnamon, nutmeg, and black pepper in a large mixing bowl.
Add the butter using a pastry blender and mix until it resembles coarse crumbs.
Remove 1/2 cup of the crumb mixture and set aside.
In a medium bowl, add the eggs, pumpkin, molasses, buttermilk, and baking soda. Mix to combine.
Add the wet ingredients to the dry and combine until moistened.
Add half of the batter to prepared pan, and dot / drizzle the cake with the cranberry sauce. Add the other half of the batter over the drizzle cranberry. Top with reserved crumble.
Bake for 55-60 minutes until toothpick comes out clean.
Cool on a wire rack.
Notes
Grand Marnier Drizzle: Beat 3 oz pkg of cream cheese softened with 1 tbsp soften butter with a hand mixer until completely combined. Beat in 3/4 cup of powdered sugar, 2 tbsp of Grand Marnier, and 1/2 tsp of vanilla. If you want it runnier, add milk about a tsp at a time until it has the consistency you seek.
adoptedtomato
