This semi-sweet coffeecake is yummy the first day, but better the second day!
6 Tablespoons Whole-Berry Cranberry Sauce, Divided
1–1/2 Cups Whole Milk
2–3/4 Cups All-Purpose Flour
1 Teaspoon Baking Soda
1 Tablespoon Baking Powder
1 Cup Sugar
2 Large Eggs
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Cloves
In a large bowl, combine the flour, baking soda, baking powder, sugar, and spices. In a small bowl, combine the milk, egg, and two tablespoons of cranberry sauce. Stir the wet ingredients into the dry ones until just combined. Pour into a greased and floured 9″ square pan. Dollop the remaining four tablespoons of cranberry sauce onto the top and swirl with a knife. Bake in a preheated 375 degree oven for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
When cooled, make an icing of confectioners sugar and cream, put it into a piping bag, and decorate the top of the cake. You can also simply spread the icing on top of the cake if you don’t want to use a piping bag.