- 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.
Reviews forOvernight Cranberry-Eggnog Coffee Cake
"I made half of the recipe and actually forgot the "glaze" on top. I thought it was still plenty sugary though. I used real grated orange peel, but found the orange flavor to be VERY prominent. Next time I'm going to skip the orange completely, I would have much rather tasted more of the cranberry and eggnog. Honestly I didn't taste much eggnog at all. I even added in some nutmeg, hoping to boost the flavor of the eggnog, but obviously that didn't help. I think as an "orange-cranberry coffee cake", this was very good. But as a "cranberry-eggnog coffee cake", it fell short. With some tweaks, I think this will be great."
"The only thing I would put the streusel in the middle instead of the top. But otherwise I thought it was very yummy."
"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."
"Absolutely loved it!!! followed the recipe exactly, zested a fresh orange, the flavors were fantastic. This is definitely a keeper!!!"