Cranberry Eggnog Coffeecake

For all things cranberries and eggnog-a winning coffeecake combination.

Rejoice with an ample supply of fresh cranberries and 

 eggnog at the stores.

Cranberry Eggnog Coffeecake-the perfect start for your Sunday. Add in a cup of your favorite joe

and you're ready for the day. 

Cook's notes: This coffee cake is infused with orange zest and eggnog, and studded with cinnamon-sugared fresh cranberries. A perfect breakfast for holidays and overnight guests!
Cake Ingredients:

• 1-1/2  cup fresh cranberries, coarsely chopped
• 2 tablespoons sugar mixed with 1/2 teaspoon of cinnamon
• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 tablespoons orange zest
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• 2 large eggs
• 1 cup sugar
• ¾ cup eggnog
• 5 ⅓ tablespoons (⅓ cup) unsalted butter, melted and cooled slightly
• 1/2 teaspoon almond extract
• ½ tsp. vanilla extract

For the topping:

• 1/3 cup quick oats
• 2 tablespoons flour
• 1/2 cup diced almonds or pecans
• 1/4 cup brown sugar
• 3 tablespoons butter
• 1 teaspoon Saigon cinnamon or 2 teaspoons ground cinnamon
• Pinch of nutmeg

Eggnog Glaze:

• ½ cup powdered sugar
• 4 teaspoons eggnog

Directions:

• Preheat the oven to 350 degrees. Using non-stick cooking spray or butter, generously grease the bottom and sides of an 8-inch springform pan. Set aside.
• Mix cinnamon with sugar and toss with fresh cranberries. Set aside.
• Make streusel topping - add oats, flour, sugar, cinnamon, and nutmeg to a small bowl. Using a pastry cutter, two knives, or your fingers, cut the butter into the mixture. Continue until it resembles coarse crumbs. Stir in the pecans. Refrigerate for 15 minutes. Recrumble again after refrigerator time. 
• In a large bowl, add the 1 cup of granulated sugar, eggs, eggnog, butter, almond extract, and vanilla extract. Mix until well combined. Add the dry ingredients to the bowl with the wet ingredients and mix until just incorporated.
• Gently fold the sugared cranberries into the batter. Top with streusel topping mixture. 
• Transfer the batter to the prepared baking pan. The batter will be on the thicker side, so use a spatula to evenly distribute in the pan and smooth the top.
• Bake for about 30-35 minutes or until a toothpick inserted into the middle of the cake comes out clean.

• Mix up the glaze ingredients and drizzle over the cake.