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Overnight Cranberry-Eggnog Coffee Cake

To use up leftover eggnog, cranberries and pecans from the holiday season, I added them to a classic coffee cake recipe. Mix it all together the night before, and bake it in the morning. —Lisa Varner, El Paso, Texas
  • Total Time
    Prep: 25 min. + chilling Bake: 35 min. + cooling
  • Makes
    15 servings


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 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
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon eggnog


  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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 until a toothpick inserted in center comes out clean, 35-40 minutes. 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.
Nutrition Facts
1 piece: 350 calories, 15g fat (8g saturated fat), 60mg cholesterol, 255mg sodium, 50g carbohydrate (32g sugars, 1g fiber), 5g protein.
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Average Rating:
  • Patricia
    Jan 19, 2020

    This is one of the best coffee cakes I have ever eaten! It is moist and tender though somewhat sweet. I made a half recipe in a 9 inch square pan. I did add some nutmeg to the dry ingredients and since I didn't have an orange handy, I added a few tablespoons of orange marmalade to the eggnog mixture. It tasted wonderful! I did use the full 1/2 cup of cranberries instead of reducing them in half. Next time I would mix them first with a little bit of the dry ingredients so they distribute in the batter better. My eggnog was golden eggnog so I think that added to the sweetness. But all in all it is a great recipe!

  • patty2222
    Jan 18, 2019

    Excellent!! I was looking for a recipe to use up my eggnog and found this. It is very moist and I love the flavor of the fresh orange zest.... I threw a few extra craisins in.....I will be making this again and again.... thanks!!

  • PrplMonky5
    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.

  • Susan
    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.

  • browns19fan
    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.

  • kennedy22
    Dec 8, 2016

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

  • isseme1
    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
    Oct 8, 2015

    Sounds delicious!