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Overnight Cranberry-Eggnog Coffee Cake | browneyedbaker.com

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!
Course Dessert
Cuisine American
Prep 30 minutes
Cook 35 minutes
Chilling time 8 hours
Total 1 hour 5 minutes
Servings 15 servings
Calories 346 kcal
Author Michelle

Ingredients

For the Cake:

  • cups all-purpose flour
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup eggnog
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 2 teaspoons grated orange zest
  • ½ cup unsalted butter at room temperature
  • 2 eggs
  • ¾ cup dried cranberries

For the Streusel:

  • cup granulated sugar
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground cinnamon
  • 2 tablespoons unsalted butter at room temperature
  • ½ cup coarsely chopped pecans

For the Glaze:

  • ½ cup powdered sugar
  • 4 teaspoons eggnog

Directions

  1. Make the Cake: Grease a 9x13-inch baking pan; set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In a large measuring cup or small bowl, whisk together the eggnog, sour cream and vanilla extract.
  4. 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.
  5. 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.
  6. Cover the pan with plastic wrap and refrigerate for at least 8 hours, up to 24 hours.
  7. 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.
  8. 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.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Overnight Cranberry-Eggnog Coffee Cake
Amount Per Serving
Calories 346 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 60mg20%
Sodium 146mg6%
Potassium 136mg4%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 32g36%
Protein 4g8%
Vitamin A 400IU8%
Vitamin C 0.7mg1%
Calcium 70mg7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.