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Overnight Cranberry-Eggnog Coffee Cake

To use up leftover eggnog, cranberries and pecans from the holiday season, I added them to a classic coffee cake recipe. Mix it all together the night before, and bake it in the morning. —Lisa Varner, El Paso, Texas
  • Total Time
    Prep: 25 min. + chilling Bake: 35 min. + cooling
  • Makes
    15 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 cup eggnog
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries
  • STREUSEL:
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, softened
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon eggnog

Directions

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a small bowl, whisk eggnog, sour cream and vanilla. In another bowl, whisk flour, baking powder, orange zest, baking soda and salt; add to the creamed mixture alternately with eggnog mixture, beating well after each addition. Stir in cranberries.
  • Transfer to a greased 13x9-in. baking pan. For streusel, in a small bowl, mix sugar, flour, butter and cinnamon until blended. Stir in pecans; sprinkle over batter. Refrigerate, covered, at least 8 hours or overnight.
  • Preheat oven to 350°. Remove pan from refrigerator while oven heats. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack 20 minutes.
  • For glaze, in a small bowl, mix confectioners' sugar and eggnog until smooth; drizzle over cake. Serve warm.
Nutrition Facts
1 piece: 350 calories, 15g fat (8g saturated fat), 60mg cholesterol, 255mg sodium, 50g carbohydrate (32g sugars, 1g fiber), 5g protein.
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