Cranberry Eggnog Coffee Cake

Name: Cranberry Eggnog Coffee Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 9
Cuisine: American
Ingredients: 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; 2/3 cup sour cream at room temperature; 1/3 cup Lehigh Valley eggnog; 1 cup fresh cranberries; 1/2 cup all-purpose flour; 1/3 cup light brown sugar; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; Pinch of salt; 6 tablespoons unsalted butter, cold, cut into small pieces; 1 ½ cups confectioner’s sugar; 3 to 4 tablespoons Lehigh Valley eggnog

posted by Zainab Mansaray on Dec 12, 2023 2 comments »

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An overview picture of the cranberry eggnog coffee cake with a bowl of cranberries, a cake server, and a bottle of eggnog.

A moist cranberry eggnog coffee cake with a cinnamon crumble topping and drizzled with eggnog icing. This cake is spiced with nutmeg and eggnog and filled with fresh tart cranberries for a comforting coffee cake perfect for the holidays.

A closeup of the coffee cake with cranberries around it.

This recipe is created in partnership with Lehigh Valley Dair y. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content for you!

Welcome back, friends!

You are in for a sweet holiday treat!

A slice of cake being lifted out of a coffee cake.

Don’t you love a good coffee cake? This coffee cake is bursting with holiday flavor, from the abundance of juicy cranberries in the cake batter to the spiced eggnog icing.

I wanted to infuse holiday flavor into this coffee cake, so I used eggnog instead of milk. I love using Lehigh Valley Dairy products. Lehigh Valley is a farmer-owned brand, so using it supports family farmers right in the community. Plus, their eggnog is spiced with just the right amount of sweetness.

A slice of cranberry eggnog coffee cake on a white plate.

I added cranberries to this cake because they’re juicy and tart, and when baked in desserts, they add the perfect Christmas sparkle. The sour cream adds flavor and moisture, turning this cake into a holiday favorite.

This cake isn’t just for snacking on with a cup of hot chocolate; it’s perfect for taking to any holiday get-together. It’s full of flavor and moisture; you taste that sugary crumble and tart cranberries with every bite.

A slice of coffee cake with a piece removed on a fork on a white plate.

I also used eggnog in the icing instead of heavy cream. It’s the finishing touch that brings everything together. Enjoy this cranberry eggnog coffee cake with your family this season.

Don’t forget to grab some Lehigh Valley eggnog this holiday season on your next trip to the grocery store!

Ingredients

all-purpose flour
baking powder, baking soda, & salt
ground nutmeg & ground cinnamon
unsalted butter
granulated sugar & light brown sugar
a few large eggs
pure vanilla extract
sour cream
Lehigh Valley eggnog
fresh cranberries
confectioner’s sugar

How to Make Cranberry Eggnog Coffee Cake

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

Mix the flour, baking powder, nutmeg, cinnamon, baking soda, and salt in a medium bowl.

Butter that is being creamed in a mixing bowl.

In the bowl of a mixer, cream the butter and sugar with an electric mixer on medium speed until light and fluffy. Add in the eggs and egg yolk, one at a time, and beat to incorporate after each addition. Beat in the vanilla extract until combined.

The creamed butter with flour added to it.

Reduce speed to low and add the dry ingredients in three batches, alternating with the sour cream and mixing until combined after each addition.

Add in the eggnog and mix until combined. After the final addition, increase the mixer speed to medium and beat until well combined.

Using a spatula, gently fold the cranberries into the batter.

Spoon the batter into the prepared pan and evenly smooth the top. Set aside while you make the topping.

The topping ingredients in a white bowl before mixing.

A white bowl with cinnamon, sugar, and flour for the coffee cake crumble.

Combine the flour, sugar, cinnamon, nutmeg, and salt in a separate bowl.

Work in the cold butter into the flour mixture using your fingers until clumpy.

Scatter the topping over the batter.

The unbaked coffee cake in a round cake pan.

Bake until golden brown, and a toothpick inserted in the center comes out clean.

A baked coffee cake in a round cake pan.

Transfer to a cooling rack and let the cake cool in the pan before removing and allowing it to cool completely.

Make the glaze: whisk the confectioner’s sugar with eggnog until smooth in a medium bowl. Add more eggnog to the desired consistency.

Drizzle the glaze over the cake before serving.

Drizzling the eggnog icing over the coffee cake.

How to Store

Store this coffee cake in an airtight container in your refrigerator for up to 5 days or in the freezer for up to 3 months. Unthaw the coffee cake at room temperature.

A slice of coffee cake being removed from the cake pan.

More Holiday Dessert Recipes

An image of the whole cranberry eggnog coffee cake with icing dripping over it.

What do you think of this decadent holiday cake recipe? What would you serve with a slice of this? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy holiday baking, friends!