As the holiday season draws near, there’s nothing quite like the comforting aroma of freshly baked goods filling your home. This year, elevate your festive treats with our exquisite **Cranberry Eggnog Coffee Cake**. Imagine a perfectly moist coffee cake, infused with the rich, spiced flavor of eggnog, studded with juicy, tart cranberries, and crowned with a delightful cinnamon crumble topping. To top it all off, a luxurious eggnog icing drizzles over every slice, creating a truly irresistible holiday dessert or breakfast delight. This cake isn’t just a recipe; it’s a celebration of holiday cheer, designed to bring warmth and joy to your family gatherings.
This recipe is proudly created in partnership with Lehigh Valley Dairy. All opinions expressed are 100% my own, as always. Your support of occasional sponsored posts helps make it possible for me to continue sharing high-quality content and delicious recipes with you. Thank you!
Welcome back, baking enthusiasts! Get ready to embrace the magic of holiday baking with a sweet treat that perfectly captures the spirit of the season.
Discover the Ultimate Holiday Coffee Cake
Who doesn’t adore a fantastic coffee cake? This particular creation is a symphony of holiday flavors, meticulously crafted to bring joy with every bite. From the generous scattering of vibrant cranberries baked right into the tender batter to the warm, spiced notes of the eggnog icing, this **eggnog coffee cake** is truly exceptional. It’s more than just a cake; it’s an experience, a delightful fusion of classic comfort and festive cheer.
To truly infuse this **holiday coffee cake** with seasonal charm, I made a conscious choice to use rich, creamy eggnog instead of traditional milk in the batter. The result is an incredibly moist and flavorful cake that sings with the subtle spice of nutmeg and cinnamon. For this recipe, I love using Lehigh Valley Dairy products. As a farmer-owned brand, choosing Lehigh Valley Dairy means you’re supporting local family farmers right in the community – a wonderful way to give back during the holidays. Beyond that, their eggnog boasts the perfect balance of spices and sweetness, making it an ideal secret ingredient for this festive treat.
The addition of fresh cranberries is not merely for their vibrant color; their distinct juicy tartness provides a delightful contrast to the cake’s sweetness. When baked, these little crimson jewels burst with flavor, adding that perfect “Christmas sparkle” that makes any dessert feel special. Complementing this, sour cream plays a crucial role, contributing an unparalleled richness and moisture to the cake, transforming it into a cherished holiday favorite year after year. This **cranberry dessert** truly embodies the spirit of the season.
This isn’t just a cake to snack on; it’s a versatile indulgence perfect for any holiday occasion. Whether you’re serving it for a leisurely holiday breakfast, a festive brunch, or bringing it as a show-stopping dessert to a get-together, its robust flavor and incredible moisture will impress. Each bite delivers a harmonious blend of the sugary, spiced crumble topping and the bright, tangy burst of fresh cranberries. Pair it with a steaming mug of hot chocolate, a spiced chai, or your favorite cup of coffee for an unforgettable moment of pure bliss.
And the magic doesn’t stop at the cake batter. I’ve extended the eggnog theme to the luscious icing, using it in place of heavy cream. This simple substitution creates a glaze that not only adds another layer of delightful eggnog flavor but also provides a wonderfully smooth, creamy finish that perfectly ties all the elements together. It’s the ultimate finishing touch that transforms a good cake into an extraordinary one. Share this beautiful **Cranberry Eggnog Coffee Cake** with your loved ones this season, and create lasting memories around a truly delicious treat.
Ingredient Spotlight: Crafting the Perfect Cranberry Eggnog Coffee Cake
Success in baking begins with quality ingredients. For this **eggnog coffee cake**, each component plays a vital role in achieving its rich flavor and tender texture. When you head to the grocery store, don’t forget to pick up some Lehigh Valley Dairy eggnog; it’s truly the star of this holiday creation! Here’s a detailed look at what you’ll need:
- All-purpose flour: The foundation of our cake, providing structure and tender crumb.
- Baking powder, baking soda, & salt: Essential leavening agents for a light and fluffy texture, balanced with a pinch of salt to enhance all flavors.
- Ground nutmeg & ground cinnamon: The quintessential holiday spices that give this coffee cake its warm, inviting aroma and classic seasonal taste.
- Unsalted butter: For richness and a tender texture in both the cake and the irresistible crumble topping. Ensure it’s softened for the cake batter and cold for the crumble.
- Granulated sugar & light brown sugar: A combination for balanced sweetness and a subtle caramel note in the crumble.
- Large eggs: Providing structure, moisture, and richness to the cake.
- Pure vanilla extract: A touch of warmth and aromatic depth that complements the spices beautifully.
- Sour cream: The secret ingredient for an exceptionally moist and tender crumb, adding a subtle tang that enhances the other flavors. Make sure it’s at room temperature for smooth incorporation.
- Lehigh Valley eggnog: The key ingredient for distinct holiday flavor and added moisture, turning this into a truly festive **eggnog coffee cake**.
- Fresh cranberries: Their bright, tart burst of flavor cuts through the sweetness and adds beautiful festive color.
- Confectioner’s sugar: For our smooth, sweet eggnog glaze that’s the perfect finishing touch.
How to Bake Your Perfect Cranberry Eggnog Coffee Cake
Creating this delicious **cranberry eggnog coffee cake** is a rewarding experience. Follow these detailed steps to ensure a flawless bake and a truly delightful result:
Preparation: Begin by preheating your oven to a cozy 350 degrees Fahrenheit (175°C). Prepare your baking pan by generously greasing a 9-inch round springform pan or an 8 x 8 square pan with baking spray. This ensures your cake releases easily and beautifully.
Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, baking soda, and salt. Whisking ensures all ingredients are evenly distributed, which is crucial for uniform leavening and flavor throughout the cake.
Wet Ingredients (Creaming Method): In the bowl of your electric stand mixer (or using a hand mixer), cream together the softened unsalted butter and granulated sugar on medium speed. Continue mixing until the mixture becomes wonderfully light and fluffy, usually about 3 minutes. This step incorporates air, creating a tender cake. Next, add the eggs and the extra egg yolk one at a time, beating well to fully incorporate each addition before adding the next. This prevents the mixture from curdling and ensures a smooth batter. Finally, beat in the pure vanilla extract until just combined, infusing the batter with its aromatic essence.
Combining Wet and Dry: Reduce your mixer speed to low. Gradually add the prepared dry ingredients in three separate batches, alternating with the room-temperature sour cream. Mix until just combined after each addition. This method ensures proper emulsification and prevents overmixing, which can lead to a tough cake. After the last dry ingredient addition, pour in the Lehigh Valley eggnog and mix gently until fully combined. Once everything is just incorporated, increase the mixer speed to medium and beat for about 30 seconds to ensure a well-mixed, homogenous batter without overworking it.
Adding Cranberries: With a spatula, very gently fold the fresh cranberries into the cake batter. Be careful not to mash them, as we want them to retain their shape and deliver those delightful bursts of tartness. Overmixing here can cause the cranberries to break down too much and potentially color the batter.
Pan the Batter: Spoon the cranberry-eggnog batter into your prepared pan. Use the back of the spoon or a small offset spatula to evenly smooth the top. Set the pan aside while you swiftly prepare the delectable crumble topping.
Making the Topping: In a separate bowl, combine the all-purpose flour, light brown sugar, ground cinnamon, ground nutmeg, and a pinch of salt for the topping. Mix them well to distribute the spices.
Forming the Crumble: Add the cold butter, cut into small pieces, to the flour mixture. Using your fingertips, quickly work the butter into the dry ingredients. The goal is to achieve a clumpy, crumbly texture, with some pea-sized pieces of butter remaining. Avoid overworking, as this can melt the butter and make the topping less crumbly.
Topping the Cake: Evenly scatter the prepared streusel topping over the smooth cake batter in the pan. Ensure a generous layer covers the entire surface for that signature coffee cake crunch.
Baking: Place the cake in the preheated oven and bake for approximately 50-60 minutes. Baking time can vary slightly depending on your oven and the specific pan used. The cake is ready when the topping is golden brown and a wooden toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Avoid overbaking to maintain maximum moisture.
Cooling: Once baked, transfer the pan to a wire cooling rack. Allow the cake to cool in the pan for at least 20 minutes before gently removing it. This initial cooling period allows the cake to set and prevents it from breaking. Once removed, let it cool completely on the wire rack before adding the glaze.
Making the Glaze: While the cake cools, prepare the decadent eggnog glaze. In a medium bowl, whisk together the confectioner’s sugar with three tablespoons of Lehigh Valley eggnog until you achieve a smooth, pourable consistency. If you desire a thinner glaze, add more eggnog, a teaspoon at a time, until it reaches your preferred consistency.
Finishing Touch: Once the cake has cooled completely, generously drizzle the glorious eggnog glaze over the top. The glaze will set slightly, creating a beautiful and delicious finish. Slice and serve this festive **Christmas coffee cake** to eager guests!
Tips for Success & Storing Your Coffee Cake
To ensure your **Cranberry Eggnog Coffee Cake** is always a triumph, consider these helpful tips:
- Room Temperature Ingredients: Always use room temperature butter, eggs, and sour cream for the cake batter. This ensures they emulsify properly, creating a smoother batter and a more uniform, tender crumb.
- Don’t Overmix: Overmixing the batter can develop the gluten in the flour too much, leading to a tough, dry cake. Mix until ingredients are just combined.
- Fresh Cranberries are Key: While frozen cranberries can be used in a pinch, fresh cranberries offer the best texture and vibrant tartness. If using frozen, do not thaw them; add them directly to the batter to prevent color bleeding.
- Pan Size Matters: Using the correct pan size as specified in the recipe is important for proper baking time and cake height.
How to Store: To keep this delightful **holiday coffee cake** fresh and flavorful, store it in an airtight container at room temperature for up to 3 days. For longer freshness, transfer it to your refrigerator, where it will keep beautifully for up to 5 days. If you’ve baked ahead or have leftovers you want to save for another time, this coffee cake freezes exceptionally well! Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil, and store in the freezer for up to 3 months. When you’re ready to enjoy, simply unthaw the coffee cake at room temperature, or gently warm slices in the microwave for a fresh-from-the-oven experience. Enjoy the taste of the holidays whenever you desire!
More Festive Holiday Dessert Recipes to Explore
If you love the blend of tart cranberries and warm spices, or simply can’t get enough of holiday baking, here are more delightful recipes to inspire your kitchen adventures:
- Cranberry Apple Crisp: A warm, bubbly classic with a perfect crumbly topping.
- Apple Cheddar Cranberry Pie: A surprising and delicious twist on traditional pie.
- Cranberry Orange Sweet Rolls: Soft, sweet rolls bursting with citrus and berry flavor.
- Cranberry Orange Cheesecake: A creamy, zesty, and festive dessert.
- Cranberry Apple Pie: A timeless dessert, perfect for any holiday feast.
What are your thoughts on this decadent **holiday coffee cake** recipe? What would be your ideal pairing for a slice of this cranberry eggnog delight? Share your thoughts and serving suggestions in the comment section below. I love hearing from you!
If you decide to share your beautiful creation across social media, please make sure to tag #aclassictwist. I can’t wait to see your festive bakes come to life in your kitchen!
Happy holiday baking, friends, and may your season be filled with sweet moments and delicious treats!
Cranberry Eggnog Coffee Cake Recipe
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.
20 minutes
1 hour
1 hour 20 minutes
Ingredients
FOR THE CAKE
- 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
- 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:
- 1 ½ cups confectioner’s sugar
- 3 to 4 tablespoons Lehigh Valley eggnog
Instructions
- Preheat the oven to 350 degrees F (175°C). Grease a 9-inch round springform pan or an 8 x 8 square pan with baking spray.
- Whisk together 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, 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.
- 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.
- 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.
- 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.
- Scatter the topping over the batter.
- 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.
- Transfer to a cooling rack and let the cake cool in the pan for 20 minutes before removing and allowing it to cool completely.
- 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.
- Drizzle the glaze over the cake before serving.
Recommended Products
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- Kate Spade New York 882578 Willow Drive Cream Loaf Pan
- OXO Good Grips Non-Stick Pro Loaf Pan, 1 lb.
- 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
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