Overnight Cranberry-Eggnog Coffee Cake

Name: Overnight Cranberry-Eggnog Coffee Cake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 15 servings.
Ingredients: 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; STREUSEL:; 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

TOTAL TIME: Prep: 25 min. + chilling Bake: 35 min. + cooling YIELD: 15 servings.

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

Ingredients

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
STREUSEL:
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

Directions

1. 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.
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 until a toothpick inserted in center comes out clean, 35-40 minutes. 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.

Nutrition Facts

1 piece: 350 calories, 15g fat (8g saturated fat), 60mg cholesterol, 255mg sodium, 50g carbohydrate (32g sugars, 1g fiber), 5g protein.