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
Scale
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.
