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
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 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.
