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.

This recipe is created in partnership with Lehigh Valley Dairy. 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!

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.

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.

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.

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.

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.

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.

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

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.

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.

More Holiday Dessert Recipes

• Cranberry Apple Crisp
• Apple Cheddar Cranberry Pie
• Cranberry Orange Sweet Rolls
• Cranberry Orange Cheesecake
• Cranberry Apple Pie

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!

Cranberry Eggnog Coffee Cake Recipe

Print

Yield: serves 9

Cranberry Eggnog Coffee Cake

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

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

FOR THE CAKE

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• 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

FOR THE STREUSEL TOPPING

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• 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

For the Glaze:

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

Instructions

1. Preheat the oven to 350 degrees. Grease a 9-inch round springform pan or an 8 x 8 square pan with baking spray.
2. Whisk together the flour, baking powder, nutmeg, cinnamon, baking soda, and salt in a medium bowl.
3. In the bowl of a mixer, cream the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. 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.
4. Reduce speed to low and add the dry ingredients in three batches, alternating with the sour cream and mixing until just 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, about 30 seconds.
5. Using a spatula, gently fold in the cranberries into the batter. Spoon the batter into the prepared pan and evenly smooth the top. Set aside while you make the topping.
6. Combine the flour, brown sugar, cinnamon, nutmeg, and salt in a separate bowl for the topping. Work in the cold butter into the flour mixture using your fingers until clumpy.
7. Scatter the topping over the batter.
8. Bake cake until golden brown and a toothpick inserted in the center comes out almost clean, about 50-60 minutes, depending on the size of the pan used.
9. Transfer to a cooling rack and let the cake cool in the pan for 20 minutes before removing and allowing it to cool completely.
10. Make the glaze: in a medium bowl, whisk the confectioner’s sugar with three tablespoons of eggnog until smooth. Add more eggnog to the desired consistency.
11. Drizzle the glaze over the cake before serving.

Recommended Products

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• 
  Kate Spade New York 882578 Willow Drive Cream Loaf Pan
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• 
  Non-Stick Pro Cake Pan Square 9 x 9 Inch

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 579Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 138mgSodium: 333mgCarbohydrates: 78gFiber: 2gSugar: 49gProtein: 7g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Cranberry Eggnog Coffee Cake appeared first on A Classic Twist.

Hi friends! How is it December? I know 2020 has been something but I am still not sure how we are ushering in December already. Despite the exhaustive year that it has been, I am making it a point to focus on the essence of the holiday season and creating many family moments in the kitchen and around the table. We may not have big gatherings but we will still be cooking, baking, and enjoying the flavors of the season. 

(more…)

The post Hot-Buttered Rum Cranberry Sauce appeared first on A Classic Twist.

I love cranberry season! Every year, I get excited when I can pick up fresh cranberries. These tart little suckers are one of my favorite winter fruits, and I love baking with them (case in point: cranberry muffins, cranberry hazelnut crepe cake, cranberry orange cookies). So, naturally, this cranberry hazelnut cream cheese tart happened. And it should happen for your holiday entertaining too because it’s spectacular for a simple dessert.

For this tart, sweet cranberry compote is swirled into a creamy cream cheese base, and all that goodness is baked in a sweet tart crust made with hazelnut and almonds. The crust contends for being the best thing here, but the cream cheese filling—made with the fresh milk and real cream in Philadelphia Cream Cheese—is also a great contender. The chewy, nutty crust and tart, sweet cream cheese filling complement each other and make this an incredible dessert.

If you are looking for a dessert to impress your guests this holiday season, look no further than this cranberry hazelnut cream cheese tart! Everyone will love it—cranberry lovers and non-cranberry lovers alike.

Thanks to Philadelphia Cream Cheese for allowing me to partner with them to come up with some fun and delicious recipes! I had a blast. Do you have any favorite holiday recipes using Philadelphia Cream Cheese? I’d love to hear your favorites in the comments below. For some additional inspiration, click here.

Print

Yield: 1 rectangular tart

Cranberry Hazelnut Cream Cheese Tart

This simple cranberry hazelnut cream cheese tart chewy, with a nutty crust and tart, sweet cream cheese filling that complement each other. 

Prep Time 25 minutes

Cook Time 35 minutes

Ingredients

Cranberry Filling:

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• 1 cup fresh cranberries
• ¼ cup sugar
• ½ teaspoon orange zest
• 2 tablespoons orange juice
• ¼ cup almond meal
• 1 ¼ cups all-purpose flour
• ¼ cup hazelnuts
• ½ cup powdered sugar
• ¼ teaspoon salt
• 9 tablespoons cold unsalted butter
• 1 large egg yolk, whisked

Cream Cheese Filling:

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• 10 ounces original Philadelphia Cream Cheese, softened at room temperature
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon orange blossom water (or orange extract)
• 2 tablespoons heavy cream or half-and-half

Instructions

For Cranberry Filling:

1. In a medium saucepan set over medium heat, combine all the ingredients for the cranberry filling. Cook, stirring occasionally, until the berries start to pop and the filling thickens. Remove from heat when most of the berries are soft. Let cool completely.

For the Tart Dough:

1. Heat oven to 350 degrees F. Lightly grease the bottom of a rectangular or 9-inch round tart pan with baking spray.
2. In a food processor, pulse together the almond meal, all-purpose flour, sugar, and salt. Add in half of the butter and pulse for a few seconds. Add in the rest of the butter and pulse until pea-sized. Add in the whisked egg yolk and pulse until the dough starts to form.
3. Turn out dough onto a clean surface and, using your hands, knead together until dough comes together.
4. Press dough into the bottom and sides of the tart pan. Evenly spread and make sure there are no raised areas. Using a fork, poke the tart all around. Pre-bake dough for 8 to 10 minutes and let cool while you prepare the filling.

For the Cream Cheese Filling:

1. In a large bowl, beat the cream cheese for 2 to 3 minutes on medium-high speed until cream cheese is light and creamy. Add in the rest of the ingredients and beat for another 2 to 3 minutes until well combined.
2. Using a rubber spatula, gently fold the cranberry filling into the cream cheese mixture. I mix mine only one or two turns so I will get a swirled effect. If you don’t care about the look, stir it well.

Assembly:

1. Pour the cream cheese–cranberry mixture into the pre-baked tart shell. Place the tart pan on a baking sheet and bake for 30 to 35 minutes, or until cheesecake sets.
2. Remove from the oven and let cool to room temperature, then chill for at least 2 hours in the refrigerator before serving.

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Cranberry Hazelnut Cream Cheese Tart appeared first on A Classic Twist.