Cook's Notes:A make ahead coffee cake perfect for holiday entertaining and overnight guests. It's infused with orange zest and eggnog and studded with fresh cranberries. For a healthier dish I substituted non-fat Greek yogurt for sour cream. I chose not to use glaze because I felt there was enough sweetness already in the recipe. This recipe is definitely a keeper.
Tip: Buy bags of fresh cranberries while on sale. They keep up to a year in freezer. But double bag each one in a zip loc freezer bag.
Recipe adapted frombrowneyedbaker.com
For the Cake:
- 2½ cups all-purpose flour
- 1½ tsp. baking powder
- ½ tsp.baking soda
- ½ tsp. salt
- 1 cup eggnog
- 1 cup sour cream or 1 cup Green nonfat yogurt
- 1 tsp. vanilla extract
- 1 cup granulated sugar
- 1 TB. grated orange zest
- ½ cup butter, at room temperature
- 2 large eggs
- 1 cup dried cranberries or 2 cups fresh cranberries
- 1 tsp. Saigon cinnamon
- ⅔ cup granulated sugar
- 3 TB. all-purpose flour
- 1 tsp. Saigon cinnamon
- 2 TB. butter, at room temperature
- 1 cup coarsely chopped pecans or almonds
- ½ cup powdered sugar
- 4 tsp. eggnog
- Grease a 9x13-inch baking pan; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
- In a large measuring cup or small bowl, whisk together the eggnog, sour cream or yogurt and vanilla extract.
- In a mixing bowl, combine the sugar with the orange zest. Using your fingers, work the zest into the sugar until all of the sugar is evenly moistened. Add the butter and cream together the butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the eggnog mixture, beginning and ending with the flour mixture. (The batter will be quite thick.) Using a rubber spatula, stir in the cranberries. Transfer the batter to the prepared baking pan and spread into an even layer.
- In a small bowl, mix together the sugar, flour and cinnamon. Work the butter into the mixture using your fingertips or a pastry blender until it is completely incorporated, then stir in the chopped pecans. Sprinkle the streusel evenly over batter.
- Cover the pan with plastic wrap and refrigerate for at least 8 hours, up to 24 hours.
- Remove dish 1/2 hour before baking bringing to room temperature. When ready to bake, preheat the oven to 350 degrees. Remove plastic.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for at least 20 minutes.