Overnight Cranberry Eggnog Coffee Cake

Overnight Cranberry Eggnog Coffee Cake: Savory Sweet and Satisfying

I loved the idea of this coffee cake. I never have come across a coffee cake that is prepared the night before and baked the next morning. I have made plenty of other breakfasts this way but never a coffee cake. It was so nice to be able to wake up, preheat the oven and bake a fresh coffee cake.

The result was a light and tender coffee cake, not your usual heavier and dense coffee cake. Plus it was flavored with eggnog and fresh cranberries, a delicious combination in this coffee cake.

Overnight Cranberry Eggnog Coffee Cake
Ingredients:

Coffee Cake
2 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup eggnog
1 cup sour cream
1 teaspoon vanilla extract
1 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 eggs
1 cup cranberries

Streusel
2/3 cup granulated sugar
2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter, room temperature
1/2 cup coarsely chopped pecans

Glaze
1/2 cup powdered sugar
4 teaspoons eggnog

Directions:

Coffee Cake
Spray a 9x13 baking dish with cooking spray and set aside.

In a medium bowl, whisk together the flour baking powder and baking soda.

In a large measuring cup, measure out the eggnog, then add the sour cream and vanilla extract and whisk to combine. Or you can do this in a small bowl if you do not have a large enough measuring cup.

In the bowl of a stand mixer add the granulated sugar and butter. Cream together on medium-high speed until light and fluffy, about 2-3 minutes. Add in the eggs one at a time, beating well after each egg. Reduce the mixer to low and add in 1/3 of the flour mixture, followed by 1/2 of the eggnog mixture. Then add in another 1/3 of the flour mixture, followed by the remaining eggnog mixture. Then add in the rest of the flour mixture and mix just until everything is incorporated (batter will be thick). Use a rubber spatula and stir in the cranberries. Transfer the batter into the prepared baking dish and smooth into an even layer.

Streusel
In a small bowl, mix together the sugar, flour and cinnamon. Cut the butter in with a pastry blender or use your fingers, until it is completely incorporated and resembles coarse sand. Stir in the chopped pecans and sprinkle the streusel mixture evenly over the top of the batter.

Cover the baking dish with plastic wrap and refrigerate for at least 8 hours or up to 24 hours.

When ready to bake, remove the pan from the refrigerator and let sit our while the oven preheats. Preheat the oven to 350ยบ F.

Bake for 35-40 minutes or until an inserted toothpick, in the center, comes out clean. Cool on the wire rack for at least 20 minutes.

Glaze
In a small bowl, whisk together the powdered sugar and eggnog until smooth. Drizzle the glaze over the cake and allow to set for 15 minutes. Serve warm or at room temperature. Leftovers can be stored covered at room temperature for up to 4 days.

Enjoy!!!


Nutrition Facts

Serves: 15

Amount Per Serving

Calories 289

Total Fat

14g

Saturated Fat

7.4g

Polyunsaturated Fat

1.2g

Monounsaturated Fat

3.8g

Trans Fat

0g

Cholesterol

66.3g

Sodium

168.1g

Potassium

79.6g

Total Carbohydrates

37.7g

Dietary Fiber

0.8g

Sugars

29g

Protein

3.5g

Vitamin A 8.99% Vitamin C 1.86%

Calcium 5.45% Iron 4.14%

*Nutritional information will vary depending on the brands you use.


*Adapted from Brown Eyed Baker.

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