Overnight Cranberry-Eggnog Coffee Cake
This make-ahead coffee cake is infused with orange zest and eggnog, and studded with dried cranberries. A perfect breakfast for holidays and overnight guests!
Did you have big, fancy holiday breakfasts growing up? We never did, and I think it’s because we were either rushing off to my grandma’s on Thanksgiving to see out-of-town family, or were too busy playing with new toys on Christmas morning to care much about breakfast. The last few years however, I’ve wanted to make an extra-special breakfast for Thanksgiving and Christmas. However, since we host Thanksgiving, there always seems to be too much to do in the morning and on Christmas, well, we still want to play with our new toys :)
Enter make-ahead breakfast casseroles! Whether you like French toast, a more savory sausage casserole, or even cheesy hash browns, I’ve embraced the overnight casserole for wonderfully hearty holiday breakfasts that require no work in the morning. I am loving this eggnog coffee cake as an addition to my make-ahead breakfast casserole arsenal.
I can’t even begin to tell you how much I love the texture of this coffee cake. It’s incredibly moist, tender and almost sponge-like, but a little denser. It’s basically the perfect coffee cake. When you throw in the infusion of orange zest, the eggnog and the dried cranberries, it becomes a perfect holiday breakfast. The streusel on top is more sugar than flour, so it is less of a crumb-like streusel and more of a crunchy sugar topping.
This comes together very easily and I just love that you can get it assembled the day before and all that you need to do in the morning is turn on the oven and pop it in! If you’re going to have overnight guests during the holidays, or would just love something festive in the morning, this coffee cake is IT!
Two years ago: Sweet Potato Scones with Maple Cream Glaze
Three years ago: Salted Caramel Apple Cheesecake Pie
Five years ago: Pecan Pie
Six years ago: Lebkuchen
Overnight Cranberry-Eggnog Coffee Cake
Ingredients
For the Cake:
- 2½ cups (312.5 g) all-purpose flour
- 1½ teaspoons (1.5 teaspoons) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (254 g) eggnog
- 1 cup (230 ml) sour cream
- 1 teaspoon vanilla extract
- 1 cup (200 g) granulated sugar
- 2 teaspoons grated orange zest
- ½ cup (113.5 g) unsalted butter, at room temperature
- 2 eggs
- ¾ cup (90.91 g) dried cranberries
For the Streusel:
- â…” cup (133.33 g) granulated sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon (0.5 teaspoon) ground cinnamon
- 2 tablespoons unsalted butter, at room temperature
- ½ cup (49.5 g) coarsely chopped pecans
For the Glaze:
- ½ cup (60 g) powdered sugar
- 4 teaspoons eggnog
Instructions
- Make the Cake: Grease a 9x13-inch baking pan; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In a large measuring cup or small bowl, whisk together the eggnog, sour cream and vanilla extract.
- In a mixing bowl, combine the sugar with the orange zest. Using your fingers, work the zest into the sugar until all of the sugar is evenly moistened. Add the butter and cream together the butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the eggnog mixture, beginning and ending with the flour mixture. (The batter will be quite thick.) Using a rubber spatula, stir in the cranberries. Transfer the batter to the prepared baking pan and spread into an even layer.
- Make the Streusel: In a small bowl, mix together the sugar, flour and cinnamon. Work the butter into the mixture using your fingertips or a pastry blender until it is completely incorporated, then stir in the chopped pecans. Sprinkle the streusel evenly over batter.
- Cover the pan with plastic wrap and refrigerate for at least 8 hours, up to 24 hours.
- When ready to bake, preheat the oven to 350 degrees F. Remove the pan from the refrigerator while the oven heats. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for at least 20 minutes.
- Make the Glaze: In a small bowl, whisk together the powdered sugar and eggnog until smooth; drizzle over cake. Allow the glaze to set for about 15 minutes, then serve warm or at room temperature. Leftover cake can be stored, covered, at room temperature for up to 4 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
amazing coffee cake. I would argue the 35 minutes of prep, took a little longer but I keep repeating this wonderful Christmas coffee cake. Totally worth every minute!
I made this using fresh frozen cranberries and subbed plain nonfat Greek yogurt for the sour cream and it was fantastic! It was really one of the best coffee cake recipes I’ve had!
We love this coffee cake! I was wondering if I could make this two nights in advance?
Hi Kim, So glad you enjoy this! I haven’t tried making it that far in advance; I THINK it should be okay, but can’t guarantee it. If you try it, let me know!
I added this to our Christmas breakfast menu last year; it was such a hit that it is will grace our table for years to come. I’m eagerly anticipating the first batch of this year and plan to freeze some eggnog so I can make it out-of-season, too.
Because I usually have a plethora of fresh/frozen cranberries on hand I used them instead of the dried the recipe calls for. I think they added nice punctuations of tart in the midst of the sweet.
Are the cranberries cooked before adding them in? Or are they just cut in half and then added to the batter?
This is my go to recipe for Christmas morning. It’s so good! I’m not fond of dried cranberries so I use fresh cranberries and it comes out great. The rest of the recipe I follow to a T.
Thanks for sharing that tip, Debbie!
LOVE this recipe! was wondering if it freezes well ???
I’m so glad!! Yes, it does!
do you think that I could leave this sit in the fridge for longer than 24 hours before baking?
How long are you thinking of leaving it?
I made this coffee cake several times last year around the holidays and we have loved it each and every time! Now that it’s November and eggnog is in the stores, I’ve got a pan of it in the oven right now…thanks so much for sharing this recipe! Plus, huge bonus that you can prep it the night before. :)Â
I made this for Christmas Day afternoon coffee, and it was DIVINE! I got asked for the recipe by EVERYBODY, and even the kids (who are steadfast chocoholics) gobbled it up, too. My only change was to DOUBLE the glaze as I felt one batch didn’t adequately cover the top (and it’s glorious to watch it slip into the streusel topping “holes.” Thank you SO MUCH for sharing this!!!
This cranberry eggnog coffee cake is perfect for the holidays! It not only has all the best holiday flavors, but it’s also great that you can make it in advance. I like to serve mine with easy scrambled eggs and a cup of coffee.
I made this for everyone to try at our early Thanksgiving feast this weekend. It was enjoyed by all. I will be making this for a Christmas brunch with family as we will be in Colorado for the holidays. Thanks for your great posts. I look forward to them each morning.
Made this weekend (no cranberries or nuts) and it was all eaten at breakfast. Had multiple requests for the recipe. Delicious and so easy. Thanks for the recipe.
do you have a recipe for the eggnog?
Hi Julie, I used store-bought eggnog for this recipe, but this is my homemade eggnog recipe: https://www.browneyedbaker.com/old-fashioned-eggnog/
I have such a weakness for coffee cake. Love that this is so easy to make ahead and then bake. Perfect for busy holiday mornings.
Same question- can fresh cranberries be substituted for the dried?
Yes, they can!
Could you use fresh cranberries?
Sure, I think that would work!
I wish I had this for breakfast right now!
Thanks for posting…I now have a way of using that extra eggnog up. After my glass or two I have had enough. Definitely going to make this
Is there a substitute for eggnog?
Hi Sara, I would think whole milk should work.
Silk makes an amazing coconut nog. It is thick and creamy, just like egg nog, and the flavor is awesome :)
Wowza!! I can just smell it now — the sweet cinnamon aroma and the yeasty bread baking. Oh my heavens. I could grab my coffee and run on over but I think that would be quite a run :-( I really love anything that can be prepared the evening before — it really helps. great photos. I am pinning and sharing. Grazie e buona giornata!