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Cranberry Eggnog Coffee Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/cranberry-eggnog-coffee-cake-recipe/