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
- 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
- 1/2 cup confectioners' sugar
- 1 tablespoon eggnog
- 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.
- 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.
- 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.
- For glaze, in a small bowl, mix confectioners' sugar and eggnog until smooth; drizzle over cake. Serve warm. Yield: 15 servings.
Originally published as Overnight Cranberry-Eggnog Coffee Cake in Taste of Home Christmas Annual Annual 2014
Reviews for Overnight Cranberry-Eggnog Coffee Cake
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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."
Reviewed Oct. 8, 2015