Cranberry Eggnog Coffee Cake

Why You’ll Love This Recipe

This cake brings together everything you love about the holiday season in one comforting slice. The eggnog adds richness and subtle spice, while fresh cranberries provide bright pops of tart flavor that balance the sweetness beautifully.

You’ll also love the soft, moist crumb created by sour cream and butter, along with the irresistible crumbly topping that bakes into a golden, slightly crisp layer. The drizzle of eggnog glaze adds just the right finishing touch without overpowering the cake.

It’s easy enough for a weekend bake but impressive enough for holiday gatherings. Whether served warm or at room temperature, it’s always a crowd-pleaser.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the cake batter:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon nutmeg
½ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
10 tablespoons unsalted butter, softened at room temperature
1 cup granulated sugar
2 large eggs plus 1 egg yolk
1 tablespoon pure vanilla extract
⅔ cup sour cream at room temperature
⅓ cup eggnog
1 cup fresh cranberries

For the streusel topping:

½ cup all-purpose flour
⅓ cup light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt
6 tablespoons unsalted butter, cold, cut into small pieces

For the glaze:

1 ½ cups confectioner’s sugar
3 to 4 tablespoons eggnog

Directions

1. Preheat the oven to 350°F. Grease a 9-inch round springform pan or an 8 x 8 square pan with baking spray.

2. In a medium bowl, whisk together the flour, baking powder, nutmeg, cinnamon, baking soda, and salt.

3. In a large mixing bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs and egg yolk one at a time, beating well after each addition. Mix in the vanilla extract.

4. Reduce the mixer speed to low. Add the dry ingredients in three batches, alternating with the sour cream, mixing just until combined after each addition. Stir in the eggnog and mix until incorporated. Increase the speed to medium and beat for about 30 seconds until the batter is smooth.

5. Gently fold the fresh cranberries into the batter using a spatula. Spoon the batter into the prepared pan and smooth the top evenly.

6. In a separate bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt for the topping. Cut in the cold butter using your fingers or a pastry cutter until the mixture forms clumps.

7. Evenly scatter the streusel topping over the batter.

8. Bake for 50 to 60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out almost clean.

9. Allow the cake to cool in the pan for 20 minutes before removing it. Transfer to a wire rack and let it cool completely.

10. To make the glaze, whisk together the confectioner’s sugar and 3 tablespoons of eggnog until smooth. Add more eggnog as needed to reach your desired consistency.

11. Drizzle the glaze over the cooled cake before serving.

Servings and timing

This recipe yields 9 servings.

Preparation time: 20 minutes
Baking time: 50 to 60 minutes
Cooling time: about 20 to 30 minutes
Total time: approximately 1 hour 20 minutes

Variations

For a nuttier texture, add chopped pecans or walnuts to the streusel topping.

Swap fresh cranberries for dried cranberries if fresh aren’t available. Soak dried cranberries in warm water or orange juice for 10 minutes first to plump them up.

Add a teaspoon of orange zest to the batter for a bright citrus note that pairs beautifully with cranberries.

For a richer glaze, substitute a tablespoon of melted butter into the glaze mixture.

You can also bake this in a loaf pan for a more sliceable coffee cake presentation; simply adjust the baking time and check for doneness.

Storage/Reheating

Store the cake tightly covered at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days.

To freeze, wrap the cooled cake (without glaze for best results) tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and glaze before serving.

To reheat, warm individual slices in the microwave for 10 to 15 seconds to restore softness and enhance the flavors.

FAQs

Can I use store-bought eggnog?

Yes, store-bought eggnog works perfectly in this recipe and provides great flavor and consistency.

Can I make this cake ahead of time?

Absolutely. Bake it a day in advance and store it covered. Add the glaze just before serving for the freshest presentation.

Can I use frozen cranberries?

Yes, you can use frozen cranberries without thawing them first. Fold them in gently to prevent color bleeding.

What pan works best for this recipe?

A 9-inch springform pan or an 8 x 8-inch square pan both work well. Just monitor baking time depending on pan depth.

Why is my cake dense?

Overmixing the batter or adding too much flour can result in a dense texture. Mix just until combined for a tender crumb.

Can I skip the streusel topping?

Yes, but the streusel adds texture and flavor. Without it, the cake will be softer on top but still delicious.

How do I know when the cake is done?

Insert a toothpick into the center. It should come out clean or with just a few moist crumbs attached.

Can I substitute Greek yogurt for sour cream?

Yes, full-fat Greek yogurt is a great substitute and maintains the cake’s moisture.

Does this cake need to be refrigerated?

It can stay at room temperature for up to 2 days. After that, refrigerate to maintain freshness.

Can I make this into muffins?

Yes, divide the batter into lined muffin tins and bake at 350°F for about 18 to 22 minutes, checking for doneness with a toothpick.

Conclusion

Cranberry Eggnog Coffee Cake is a beautifully balanced holiday bake that combines tart fruit, creamy eggnog, and warm spices in every bite. With its tender crumb, buttery streusel, and delicate glaze, it’s a recipe you’ll find yourself returning to year after year. Whether served at brunch, dessert, or alongside your morning coffee, it delivers festive flavor and comforting sweetness in every slice.