Overnight Cranberry-Eggnog Coffee Cake Recipe
Overnight Cranberry-Eggnog Coffee Cake Recipe photo by Taste of Home
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Overnight Cranberry-Eggnog Coffee Cake Recipe

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To use up leftover eggnog, cranberries and pecans from the holiday season, I added them to a classic coffee cake recipe. It goes together the night before and bakes in the morning.—Lisa Varner, El Paso, Texas
TOTAL TIME: Prep: 25 min. + chilling Bake: 35 min. + cooling
MAKES:15 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 35 min. + cooling
MAKES: 15 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 cup eggnog
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, softened
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon eggnog

Nutritional Facts

1 piece: 346 calories, 15g fat (8g saturated fat), 66mg cholesterol, 247mg sodium, 49g carbohydrate (31g sugars, 1g fiber), 5g protein.


  1. In a large bowl, cream butter and sugar until blended. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk eggnog, sour cream and vanilla. In another bowl, whisk flour, baking powder, orange peel, baking soda and salt; add to the creamed mixture alternately with eggnog mixture, beating well after each addition. Stir in cranberries.
  2. Transfer to a greased 13x9-in. baking pan. For streusel, in a small bowl, mix sugar, flour, butter and cinnamon until blended. Stir in pecans; sprinkle over batter. Refrigerate, covered, at least 8 hours or overnight.
  3. Preheat oven to 350°. Remove pan from refrigerator while oven heats. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack 20 minutes.
  4. For glaze, in a small bowl, mix confectioners' sugar and eggnog until smooth; drizzle over cake. Serve warm. Yield: 15 servings.
Editor's Note: This recipe was tested with commercially prepared eggnog.
Originally published as Overnight Cranberry-Eggnog Coffee Cake in Taste of Home Christmas Annual Annual 2014

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browns19fan User ID: 919833 259336
Reviewed Jan. 7, 2017

"This was wonderful, with a subtle eggnog flavor and a velvety crumb. The next time I will use peel from a fresh orange, as the dried peel from my cupboard provided zero flavor. I'm having trouble imagining how the coffee cake could be improved, though. Maybe a dash of nutmeg to bring up the eggnog taste?

Since my husband and I are empty-nesters, I decided to try a half-recipe in an 8"x8" square baking dish. The experiment was an unqualified success. If you go that route, check the coffee cake after 25 minutes. (I believe ours took 30-35 minutes.). I did make the full amount of glaze, and it didn't go to waste..
The next time I make this coffee cake, I'll use the full recipe and bake half of it in a disposable 8"x8" pan to take to a friend. I may also increase the cranberries or try adding a second variety of dried fruit, such as cherries or chopped apricots."

[email protected] User ID: 5774466 257840
Reviewed Dec. 8, 2016

"Absolutely loved it!!! followed the recipe exactly, zested a fresh orange, the flavors were fantastic. This is definitely a keeper!!!"

isseme1 User ID: 5009812 236178
Reviewed Nov. 2, 2015

"The flavor of this cake is absolute;ly delicious! I used Truvia baking blend instead of sugar and increased the orange peel to 1 tablespoon. Next time I make this will increase the dried cranberries to 3/4 cup."

Easyliesi User ID: 8554056 234198
Reviewed Oct. 8, 2015

"Sounds delicious!"

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