Cranberry Eggnog Coffee Cake Recipe

Introduction

This Cranberry Eggnog Coffee Cake is a festive treat perfect for holiday mornings or cozy gatherings. Combining tart cranberries with a rich, spiced batter made from eggnog, it offers a delightful balance of flavors. The crumbly streusel topping adds a satisfying crunch to every bite.

Ingredients

• ½ cup butter (softened)
• ¾ cup sugar
• 2 eggs
• 1 cup sour cream
• 1 cup eggnog
• 1 teaspoon vanilla
• 2 ½ cups flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 ½ cups cranberries (whole, fresh)
• ⅔ cup brown sugar
• 2 tablespoons butter (melted)
• 2 tablespoons flour
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, combine the softened butter and sugar. Mix until creamy and smooth.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Step 4: In another bowl, beat the eggs, then add the eggnog, sour cream, and vanilla, mixing until well combined.
5. Step 5: Stir half of the dry flour mixture into the butter and sugar mixture until just combined.
6. Step 6: Add the egg mixture to the batter and mix until incorporated.
7. Step 7: Gently fold in the remaining flour mixture until smooth.
8. Step 8: Carefully fold in the fresh cranberries to distribute them evenly throughout the batter.
9. Step 9: Grease an 8 x 8 inch baking dish and pour the batter into it, spreading evenly.
10. Step 10: In a small bowl, mix together the brown sugar, melted butter, cinnamon, nutmeg, and flour until crumbly to create the streusel topping.
11. Step 11: Sprinkle the streusel evenly over the top of the cake batter.
12. Step 12: Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
13. Step 13: Allow the coffee cake to cool completely in the pan before slicing and serving.

Tips & Variations

• For a different flavor twist, substitute fresh cranberries with frozen or dried cranberries (adjust moisture accordingly).
• Try adding chopped pecans or walnuts to the streusel topping for extra crunch.
• Use pumpkin spice instead of cinnamon and nutmeg for a seasonal variation.
• Ensure butter is softened, not melted, when creaming with sugar for a light batter.

Storage

Store the cooled coffee cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze wrapped tightly for up to 2 months. Reheat slices gently in a microwave or oven to enjoy a warm, comforting treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries can be used, but they may release more moisture during baking. To prevent a soggy cake, consider thawing and lightly patting them dry before folding them into the batter.

Is eggnog necessary in this recipe?

Eggnog adds a rich, festive flavor and moisture to the cake, but you can substitute it with whole milk or a milk and cream mixture if eggnog is unavailable.

Cranberry Eggnog Coffee Cake Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 53 reviews

This Cranberry Eggnog Coffee Cake combines the festive flavors of tart fresh cranberries and rich eggnog in a moist, tender cake topped with a spiced brown sugar streusel. Perfect for holiday gatherings or enjoying a cozy breakfast, this cake offers a delightful balance of sweet and spice with a soft crumb and a crunchy topping.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 9 servings (one 8×8 inch cake) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake:

• ½ cup butter (softened)
• ¾ cup sugar
• 2 eggs
• 1 cup sour cream
• 1 cup eggnog
• 1 teaspoon vanilla extract
• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 ½ cups fresh whole cranberries

Streusel Topping:

• ⅔ cup brown sugar
• 2 tablespoons butter (melted)
• 2 tablespoons all-purpose flour
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg

Instructions

1. Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the cake.
2. Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and creamy, which helps create a tender crumb.
3. Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening agents and spices.
4. Combine wet ingredients: In another bowl, mix the eggs, eggnog, sour cream, and vanilla extract until smooth and fully blended.
5. Incorporate half the flour: Gradually add half of the dry flour mixture to the creamed butter-sugar mixture, mixing until just combined to avoid overmixing.
6. Add wet mixture: Pour in the wet eggnog-egg-sour cream mixture and blend well to combine all the batter components.
7. Add remaining flour: Fold in the remaining flour mixture carefully until just incorporated to keep the batter light and tender.
8. Fold in cranberries: Gently fold fresh whole cranberries into the batter, distributing them evenly without crushing.
9. Prepare baking dish: Grease an 8×8 inch baking dish to prevent sticking and pour the batter evenly into the prepared pan.
10. Make the streusel topping: In a small bowl, combine brown sugar, melted butter, flour, cinnamon, and nutmeg. Stir until the mixture is crumbly and uniform.
11. Top the batter: Sprinkle the streusel mixture evenly over the cake batter in the baking dish to create a sweet, crunchy layer.
12. Bake the cake: Place the baking dish into the preheated oven and bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
13. Cool the cake: Allow the cake to cool completely in the pan on a wire rack to set the structure and make slicing easier.

Notes

• Use fresh cranberries for the best texture and tartness; frozen can be substituted but may alter moisture slightly.
• Ensure butter is softened but not melted for proper creaming with sugar.
• Mix the batter gently to avoid overdeveloping gluten and resulting in a tough cake.
• The cake keeps well covered at room temperature for up to two days or refrigerated for longer freshness.
• For a festive presentation, dust with powdered sugar or drizzle with a simple glaze before serving.

Keywords: Cranberry coffee cake, eggnog coffee cake, holiday dessert, streusel, Christmas cake, festive breakfast cake