If you’ve been searching for a delightful treat that combines the tartness of cranberries with the comforting texture of a classic coffee cake, your quest ends here. This Overnight Cranberry Coffee Cake Recipe is a true game-changer, letting those flavors meld beautifully as the cake rests all night before baking. The result is a moist, tender crumb bursting with bursts of cranberry and a spiced, crunchy pecan topping that feels like a warm hug in every bite. Whether you’re planning a cozy breakfast or an impressive brunch, this cake’s rich taste and easy prep make it an instant favorite in any home.
Ingredients You’ll Need
The magic behind this Overnight Cranberry Coffee Cake Recipe lies in its simple and thoughtfully chosen ingredients. Each component plays a crucial role in balancing flavor, texture, and that gorgeous color that beckons you to take the first slice.
- Butter (½ cup, softened): Adds moisture and richness to create a tender crumb.
- Sugar (1 cup): Sweetens while helping the cake rise to a perfect height.
- Eggs (2 large): Bind the ingredients together and add structure.
- Buttermilk or eggnog (1 cup): Provides tanginess and moisture, making the cake incredibly soft.
- Sour cream (8 oz container): Boosts moisture and richness for a velvety texture.
- Vanilla extract (1½ tsp): Brings warmth and deep, sweet aroma.
- Orange extract (¼ tsp): Adds a subtle citrus glow that complements the cranberries.
- All-purpose flour (2½ cups): The structural foundation of the cake.
- Baking powder (1½ tsp): Helps the cake rise evenly.
- Baking soda (½ tsp): Works with the acidic ingredients for lift and tenderness.
- Salt (½ tsp): Enhances all the flavors in the cake.
- Dried cranberries (½ cup): The star ingredient providing bursts of tart sweetness.
- Brown sugar (1 cup): For a rich, caramelized sweetness in the topping.
- Chopped pecans (1 cup): Adds crunch and a toasty nuttiness.
- Cinnamon (2 tsp): Delivers cozy spice that sings alongside the fruit and nuts.
- Powdered sugar (½ cup): For a light glaze that finishes the cake beautifully.
- Milk or eggnog (2 Tbsp): Used to create a smooth, pourable glaze.
How to Make Overnight Cranberry Coffee Cake Recipe
Step 1: Cream Butter and Sugar
Start by mixing the softened butter and sugar with a handheld mixer in a large bowl until the mixture becomes fluffy and light. This is key for a tender cake base with a slight lift. Then, beat in the eggs one at a time, making sure they are fully incorporated for a smooth batter.
Step 2: Combine Dry Ingredients
Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. This dry mix ensures even distribution of leavening agents so your cake rises perfectly throughout.
Step 3: Mix Batter with Wet and Dry Ingredients
Add half of your dry flour mixture into the butter and egg bowl, stirring gently. Next, fold in the sour cream—it’s what makes the cake soak up all that wonderful moisture. Add remaining flour and then the buttermilk (or eggnog), blending everything until just combined. Finally, stir in the vanilla extract, orange extract, and dried cranberries for a burst of flavor and color.
Step 4: Layer in Pan and Add Topping
Pour the batter into a greased 9×13-inch pan. In a small bowl, mix your brown sugar, chopped pecans, and cinnamon. Sprinkle half of this topping over the batter, carefully spread the remaining batter on top, and finish by sprinkling the rest of the cinnamon-sugar mixture on the very top. This layering makes the cake beautifully textured from top to bottom.
Step 5: Refrigerate Overnight
Cover your pan tightly and place it in the refrigerator overnight. This resting period allows all the flavors to meld and the batter to thicken for a truly luscious, tender cake once baked.
Step 6: Bake and Glaze
When you’re ready, preheat your oven to 350ºF. Remove the pan from the fridge and uncover it. Bake for 35 to 40 minutes, until a toothpick inserted comes out clean. Let the cake cool for about 15 minutes. Meanwhile, whisk together powdered sugar and milk or eggnog to create a drizzle-able glaze. Pour it generously over the warm cake, and get ready to dig in!
How to Serve Overnight Cranberry Coffee Cake Recipe
Garnishes
Adding a few fresh cranberries or a sprinkle of chopped pecans on top of the glaze brings a fresh pop of color and texture. A light dusting of powdered sugar can also give it a delicate snow-kissed look that’s simply irresistible.
Side Dishes
This coffee cake pairs wonderfully with a steaming cup of freshly brewed coffee or chai tea. For a more filling brunch, serve alongside a platter of fresh fruit or a creamy yogurt parfait to balance the sweetness and add a refreshing twist.
Creative Ways to Present
For an impressive dessert table, cut the cake into smaller squares and serve on vintage plates with a dollop of whipped cream or a smear of mascarpone. You can also try layering it with whipped cream and fresh berries in a trifle dish for a stunning twist on this classic recipe.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store any leftovers in an airtight container at room temperature for up to two days to keep the crumb moist and the topping crisp. If your kitchen is warm, refrigeration is best to prevent spoilage.
Freezing
Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag or container. When frozen, this cake lasts up to three months without losing that signature softness and flavor. Thaw overnight in the fridge before reheating.
Reheating
To enjoy this cake warm again, pop slices in the microwave for about 20 seconds or reheat gently in the oven at 300ºF for 10 to 15 minutes. Adding the glaze fresh after reheating revives that perfect sweet finish!
FAQs
Can I use fresh cranberries instead of dried cranberries?
You certainly can, but fresh cranberries are more tart and watery, which may affect the cake’s texture slightly. If using fresh, try tossing them in a bit of flour before folding into the batter to help prevent sinking.
What if I don’t have buttermilk or eggnog?
No worries! You can make a simple substitute by adding a tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes before using. This will mimic the tanginess and acidity needed for the cake.
Is this cake suitable for holiday breakfasts?
Absolutely! The cranberry and warm spice notes make it perfect for festive mornings, from Christmas to Thanksgiving brunches. Its make-ahead nature means less stress and more time enjoying with loved ones.
Can I substitute pecans with another nut?
Yes, walnuts or almonds are great alternatives. Just chop them roughly for that delightful crunch in the topping. Adjust to your personal preference or what you have on hand.
How important is the overnight refrigeration step?
The overnight chilling is crucial for this recipe. It allows the batter to thicken so the texture turns out moist and tender rather than dense. It also lets the flavors meld, making each bite more flavorful and satisfying.
Final Thoughts
There’s something truly special about pulling a freshly baked, fruit-studded coffee cake from the oven first thing in the morning. This Overnight Cranberry Coffee Cake Recipe makes that dream a delicious reality, effortlessly combining ease and indulgence. So go ahead, give it a try, and watch this cake become your go-to for any time you want to impress without the fuss.
Print
Overnight Cranberry Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 11 hours 55 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Overnight Cranberry Coffee Cake is a moist, flavorful dessert perfect for holiday breakfasts or cozy gatherings. It combines tangy dried cranberries, warm cinnamon and nutty pecans, all layered between tender, buttermilk-infused cake batter. After an overnight chill to deepen flavors, it bakes into a golden, cinnamon-swirled treat finished with a simple powdered sugar glaze.
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 cups 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), plus more to adjust consistency
Instructions
- Prepare the Butter and Sugar Mixture: In a large bowl, use a handheld mixer to cream together the softened butter and sugar until the mixture becomes light and fluffy. Then, add the eggs, one at a time, beating well after each addition to fully incorporate.
- Mix Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. This ensures proper leavening and even distribution of salt.
- Combine Batter Ingredients: Add half of the dry flour mixture to the butter and sugar mixture, stirring gently. Then blend in the sour cream to add moisture and tang. Gradually add the remaining flour mixture followed by the buttermilk or eggnog, mixing thoroughly. Finally, stir in the vanilla extract, orange extract, and dried cranberries for flavor and texture.
- Assemble in Pan: Lightly grease a 9×13-inch baking pan. Pour half of the batter into the pan and smooth it out evenly.
- Add Cinnamon Pecan Layer: In a bowl, mix together brown sugar, chopped pecans, and cinnamon. Sprinkle half of this cinnamon-sugar mixture evenly over the batter in the pan, creating a flavorful layer.
- Layer Batter and Topping: Spread the remaining batter over the cinnamon-pecan layer evenly. Then sprinkle the remaining cinnamon-sugar mixture on top, distributing it to create a cinnamon swirl effect while baking.
- Refrigerate Overnight: Cover the pan tightly with plastic wrap or foil and refrigerate it overnight. This resting period allows flavors to meld and the batter to thicken.
- Bake the Cake: Preheat your oven to 350ºF (175ºC). Remove the cake from the refrigerator, uncover it, and bake for 35 to 40 minutes until golden brown and a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes to set.
- Prepare and Add Glaze: While the cake cools, whisk together powdered sugar and 2 tablespoons of milk or eggnog until smooth. Adjust by adding more liquid if needed to reach a drizzle consistency. Drizzle the glaze evenly over the warm cake before serving.
Notes
- Use eggnog instead of buttermilk for a richer flavor, especially during the holidays.
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- For a gluten-free version, substitute all-purpose flour with a certified gluten-free flour blend.
- The overnight refrigeration step is essential for flavor development and the moist texture of the cake.
- Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Glaze can be prepared ahead and stored in the fridge; bring to room temperature before drizzling.
