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Cranberry Eggnog Coffee Cake

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A festive and tender coffee cake infused with creamy eggnog, warm spices, and tart cranberries, topped with a buttery cinnamon streusel and sweet eggnog glaze. Perfect for holiday brunch or dessert.

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

10 tablespoons unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 large egg yolk

1 tablespoon pure vanilla extract

2/3 cup sour cream, room temperature

1/3 cup eggnog

1 cup fresh cranberries

1/2 cup all-purpose flour (for streusel)

1/3 cup light brown sugar

1 teaspoon ground cinnamon (for streusel)

1/4 teaspoon ground nutmeg (for streusel)

Pinch of salt (for streusel)

6 tablespoons unsalted butter, cold and cubed

1 1/2 cups confectioner’s sugar

3 to 4 tablespoons eggnog (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9-inch springform pan or 8x8-inch square pan.
  2. In a medium bowl, whisk together flour, baking powder, nutmeg, cinnamon, baking soda, and salt.
  3. In a large bowl, cream butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Add eggs and egg yolk one at a time, beating well after each addition. Mix in vanilla extract.
  5. Reduce speed to low and add dry ingredients in three additions, alternating with sour cream. Mix just until combined.
  6. Stir in eggnog and beat briefly until batter is smooth.
  7. Gently fold in cranberries and spread batter evenly into prepared pan.
  8. Prepare streusel by combining flour, brown sugar, cinnamon, nutmeg, and salt. Cut in cold butter until crumbly.
  9. Sprinkle streusel evenly over batter.
  10. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  11. Cool in pan for 20 minutes, then transfer to a wire rack to cool completely.
  12. Whisk confectioner’s sugar with 3 tablespoons eggnog, adding more as needed for desired consistency. Drizzle over cooled cake before serving.

Notes

  • Add chopped pecans or walnuts to the streusel for extra crunch.
  • Substitute dried cranberries (soaked first) if fresh are unavailable.
  • Add 1 teaspoon orange zest for a bright citrus flavor.
  • Store covered at room temperature for up to 2 days or refrigerate up to 5 days.
  • Freeze unglazed cake tightly wrapped for up to 2 months.

Nutrition

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