If you’re searching for a delightful treat that combines the cozy flavors of the holidays with the ease of a make-ahead breakfast, this Overnight Cranberry Coffee Cake Recipe is going to be your new best friend. Picture tender, moist cake bursting with sweet-tart cranberries, a luscious cinnamon-pecan streusel layered inside, and a drizzle of creamy glaze that takes each bite to the next level. It’s the perfect mix of comfort and elegance, coming together with minimal effort so you can wake up to a warm, homemade cake that feels like a hug on a plate.
Ingredients You’ll Need
Every great recipe starts with a handful of straightforward ingredients that bring incredible flavor, texture, and a splash of color to the table. This Overnight Cranberry Coffee Cake Recipe uses simple pantry staples along with dried cranberries and pecans to create a perfect balance of sweet and tangy with a satisfying crunch.
- Butter (½ cup, softened): Provides rich flavor and tenderness to the cake crumb.
- Sugar (1 cup): Sweetens the cake and helps create a golden crust during baking.
- Eggs (2 large): Bind ingredients together and add lightness to the texture.
- Buttermilk or eggnog (1 cup): Adds moisture and a subtle tang or festive flavor.
- Sour cream (8 oz): Keeps the cake moist while contributing a slight tang that balances sweetness.
- Vanilla extract (1½ tsp): Enhances all the flavors with warm, aromatic notes.
- Orange extract (¼ tsp): Complements cranberries with a bright, citrusy hint.
- All-purpose flour (2½ cups): Forms the base structure of the cake.
- Baking powder (1½ tsp): Helps the cake rise for a fluffy texture.
- Baking soda (½ tsp): Works with acidic ingredients to lighten the crumb.
- Salt (½ tsp): Balances sweetness and enhances flavor complexity.
- Dried cranberries (½ cup): Offer bursts of juicy tartness throughout the cake.
- Brown sugar (1 cup): Adds deep caramel flavors to the cinnamon-pecan topping.
- Chopped pecans (1 cup): Provide a toasty crunch and nutty contrast.
- Cinnamon (2 tsp): Warms up the flavor profile with a cozy spice.
- Powdered sugar (½ cup): For a smooth glaze that adds sweetness and shine.
- Milk or eggnog (2 Tbsp): Keeps the glaze silky and drizzle-ready.
How to Make Overnight Cranberry Coffee Cake Recipe
Step 1: Cream Butter and Sugar
Start by combining the softened butter and sugar in a large bowl. Use a handheld mixer to whip them together until the mixture is light and fluffy—this step is key for creating that tender, melt-in-your-mouth texture we all crave in a coffee cake. Then, beat in the eggs one at a time to make sure everything is well incorporated.
Step 2: Mix Dry Ingredients
While your butter and sugar are getting perfectly fluffy, whisk together your flour, baking powder, baking soda, and salt in a separate bowl. This mixture will ensure your cake rises evenly and tastes balanced.
Step 3: Combine Batter Components
Add half of the flour mixture to your butter and sugar bowl and mix gently. Then, stir in the sour cream, which keeps the cake wonderfully moist. Add the remaining flour and pour in the eggnog (or buttermilk) for extra richness. Finally, mix in the vanilla, orange extract, and the star of the show—the dried cranberries—making sure they’re evenly distributed throughout the batter.
Step 4: Prepare the Pan
Lightly grease a 9×13-inch pan before pouring in the batter. This helps the cake release without any sticking and guarantees nice edges.
Step 5: Add the Cinnamon-Pecan Streusel
In a small bowl, combine the brown sugar, chopped pecans, and cinnamon. Sprinkle half of this fragrant streusel evenly over the batter in the pan. Then carefully spread the remaining batter on top and finish by sprinkling the rest of the streusel mixture on the very top. This layering gives you pockets of crunch and spice in every bite.
Step 6: Refrigerate Overnight
Cover the pan tightly and let the magic happen in the fridge overnight. This slow chilling step allows the flavors to meld together and ensures you can pop the cake straight into the oven first thing the next morning.
Step 7: Bake the Cake
The next day, preheat your oven to 350ºF. Remove the cake from the refrigerator, uncover it, and bake for 35 to 40 minutes until golden and a toothpick inserted in the center comes out clean. Let it cool for about 15 minutes before moving on to the next step.
Step 8: Glaze and Serve
Whisk the powdered sugar with 2 tablespoons of milk or eggnog until smooth, adding a little more liquid if needed to reach a pourable consistency. Drizzle this dreamy glaze over the warm coffee cake to add the perfect sweet finish. Serve it right away and watch everyone swoon.
How to Serve Overnight Cranberry Coffee Cake Recipe
Garnishes
Feel free to sprinkle some extra chopped pecans or fresh cranberries on top after glazing for added texture and a pop of color. A light dusting of powdered sugar over the glaze also looks gorgeous and makes it feel extra festive.
Side Dishes
This coffee cake pairs beautifully with a hot cup of your favorite coffee or tea. For brunch, consider serving alongside creamy yogurt with honey and fresh fruit or a simple scrambled egg dish for a balanced meal.
Creative Ways to Present
For a fun twist, slice the cake into squares and serve them with a dollop of mascarpone or whipped cream infused with a splash of vanilla. You can also offer small ramekins of extra glaze or nutty topping for guests to customize their portions.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake tightly covered at room temperature for up to two days. If you prefer, store it in an airtight container in the refrigerator to keep it fresh up to five days, but bring it back to room temperature before serving.
Freezing
You can freeze slices of this coffee cake wrapped tightly in foil or plastic wrap and then stored in a freezer bag for up to three months. Thaw overnight in the fridge and warm gently before serving to regain that fresh-baked feel.
Reheating
Warm slices in the microwave for 20 to 30 seconds or in a 300ºF oven for about 10 minutes. This step refreshes the cake’s softness and enhances the flavors just like the day it was baked.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries can add a lovely tart burst, but they contain more moisture, which might affect the cake’s texture. If you use fresh, consider reducing other liquids slightly or increase the baking time to compensate.
Is it necessary to refrigerate the cake overnight?
Yes, refrigerating overnight allows the flavors to develop and the batter to set, making the cake tender and easy to slice. This step also ensures a hassle-free morning bake.
Can I substitute the pecans with another nut?
Absolutely! Walnuts or almonds would work nicely and offer different flavor profiles while maintaining the cake’s delightful crunch.
What if I don’t have buttermilk or eggnog?
No worries—regular milk mixed with a tablespoon of lemon juice or vinegar makes a quick homemade buttermilk substitute that will work perfectly in this recipe.
Is this recipe suitable for holidays only?
While it shines during holiday mornings, this coffee cake is delicious year-round and perfect for weekend breakfasts, brunches, or anytime you want a special homemade treat.
Final Thoughts
There is something truly wonderful about waking up to a homemade coffee cake that has been quietly waiting in the fridge overnight. This Overnight Cranberry Coffee Cake Recipe blends festive flavors with a simple prep routine that feels effortless but delivers restaurant-quality deliciousness. Whether you’re hosting guests or treating yourself, this cake is bound to become a treasured part of your baking repertoire. Go ahead, give it a try—you deserve the joy of fresh-baked warmth and sweetness first thing in the morning!
Print
Overnight Cranberry Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 to 40 minutes
- Total Time: Overnight refrigeration plus about 50 minutes active time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Overnight Cranberry Coffee Cake is a moist and flavorful dessert perfect for brunch or a special breakfast treat. It features a tender crumb with tangy dried cranberries, a rich sour cream base, and a delightful cinnamon-pecan topping. Prepared the night before and baked fresh in the morning, it’s finished off with a sweet glaze for the perfect balance of flavors.
Ingredients
Cake Batter
- ½ cup butter (softened)
- 1 cup sugar
- 2 large eggs
- 1 cup buttermilk (or eggnog)
- 1 (8-oz) container sour cream
- 1½ tsp vanilla extract
- ¼ tsp orange extract
- 2½ cup all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup dried cranberries
Cinnamon Pecan Topping
- 1 cup brown sugar
- 1 cup chopped pecans
- 2 tsp cinnamon
Glaze
- ½ cup powdered sugar
- 2 Tbsp milk (or eggnog)
Instructions
- Mix butter and sugar: In a large bowl, use a handheld mixer to cream together the softened butter and sugar until the mixture becomes fluffy. Then, add the eggs one at a time, beating well after each addition to incorporate fully.
- Combine dry ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure they are evenly distributed.
- Mix batter: Add half of the dry flour mixture to the butter and egg mixture and stir gently. Then fold in the sour cream followed by the remaining flour mixture. Pour in the buttermilk or eggnog and mix well until the batter is smooth. Stir in the vanilla extract, orange extract, and dried cranberries evenly throughout the batter.
- Prepare pan: Lightly grease a 9×13-inch baking pan and pour the batter into it, spreading to an even layer.
- Add cinnamon-pecan topping: In a small bowl, combine brown sugar, chopped pecans, and cinnamon. Sprinkle half of this mixture evenly over the batter in the pan. Layer the remaining batter over the topping carefully, then sprinkle the rest of the cinnamon-pecan mixture on top for a crunchy finish.
- Refrigerate overnight: Cover the pan with plastic wrap or foil and place it in the refrigerator overnight to let the flavors meld and the batter set.
- Bake the cake: When ready to bake, preheat the oven to 350ºF (175ºC). Remove the cake from the refrigerator, uncover it, and bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Once done, remove from oven and allow to cool for 15 minutes.
- Prepare and drizzle glaze: While the cake cools, whisk together powdered sugar and 2 tablespoons of milk or eggnog to make a smooth glaze. Adjust consistency by adding more eggnog if needed. Drizzle the glaze over the warm cake before serving.
Notes
- Using eggnog instead of buttermilk and milk adds a richer, festive flavor, but buttermilk can be used as a substitute for a tangier taste.
- The cake can be refrigerated overnight before baking, making it ideal for prepping ahead of time.
- Allow the cake to cool slightly before adding the glaze so it does not melt and become too runny.
- For a nut-free version, omit pecans and increase the cinnamon sugar topping.
- Make sure the butter is softened to room temperature for easier creaming with the sugar.
