I had over a cup of whole-cranberry cranberry sauce left over from Thanksgiving, not more turkey and didn't want to throw it out. So I found this recipe and used the cranberry sauce in place of the cranberries and sugar for the topping. I also didn't have a springform pan, so I used a glass 9" round baking dish. I cut a circle of parchment to go in the bottom to make sure that the topping would release. It came out delicious! The cake is rich, moist, and buttery and the topping, tart and sweet.
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I had over a cup of whole-cranberry cranberry sauce left over from Thanksgiving, not more...