Overnight Cranberry-Eggnog Coffee Cake
Total TimePrep: 25 min. + chilling Bake: 35 min. + cooling
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 cup eggnog
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon grated orange zest
- 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 zest, 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.
Editor's NoteThis recipe was tested with commercially prepared eggnog.
Nutrition Facts1 piece: 346 calories, 15g fat (8g saturated fat), 66mg cholesterol, 247mg sodium, 49g carbohydrate (31g sugars, 1g fiber), 5g protein.
Jan 15, 2018
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.
Dec 16, 2017
The only thing I would put the streusel in the middle instead of the top. But otherwise I thought it was very yummy.
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.
Dec 8, 2016
Absolutely loved it!!! followed the recipe exactly, zested a fresh orange, the flavors were fantastic. This is definitely a keeper!!!
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.
Oct 8, 2015
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