Best Eggnog Coffee Cake Recipes

OVERNIGHT CRANBERRY-EGGNOG COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a small bowl, whisk eggnog, sour cream and vanilla. In another bowl, whisk flour, baking powder, orange zest, baking soda and salt; add to the creamed mixture alternately with eggnog mixture, beating well after each addition. Stir in cranberries. , Transfer to a greased 13x9-in. baking pan. For streusel, in a small bowl, mix sugar, flour, butter and cinnamon until blended. Stir in pecans; sprinkle over batter. Refrigerate, covered, at least 8 hours or overnight. , Preheat oven to 350°. Remove pan from refrigerator while oven heats. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack 20 minutes., For glaze, in a small bowl, mix confectioners' sugar and eggnog until smooth; drizzle over cake. Serve warm.

EGGNOG COFFEE CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Whisk the flour, baking powder, nutmeg, cinnamon, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, egg yolk and vanilla until combined.
• Reduce the mixer speed to low and add the flour mixture in three batches,
• alternating with the sour cream in two batches. Increase the mixer speed to medium high and beat until well combined, about 30 seconds. Transfer the batter to the prepared pan; set aside.
• Make the topping: Combine the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Work in the butter with your fingers until clumpy. Scatter the topping over the cake batter. Bake until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes, then remove the springform ring and let cool completely.
• Make the glaze: Whisk the confectioners' sugar with 3 tablespoons eggnog in a medium bowl until smooth. If the glaze is too thick, gradually whisk in the remaining 1 tablespoon eggnog as needed. Drizzle the glaze over the cake before serving.

OVERNIGHT EGGNOG STREUSEL COFFEE CAKE

Steps:

• Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.
• In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.
• In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan. Sprinkle Streusel Topping over batter. Cover and refrigerate at least 8 hours.
• Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
• In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake. For servings, cut into 5 rows by 3 rows.

OVERNIGHT EGGNOG STREUSEL COFFEE CAKE

Steps:

• 1. Grease bottom only of 9x13 pan.
• 2. In small bowl, mix first 4 ingredients (Streusel topping) with a fork until crumbly and set aside.
• 3. In a large bowl, beat 1 cup sugar and 1/2 cup butter with a mixer. Beat in 1 cup eggnog, sour cream, rum extract and eggs until well blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan and sprinkle Streusel Topping over the batter. Cover and refrigerate at least 8 hours. I prepare it the night before.
• 4. Heat oven to 350 degrees. Uncover pan and bake for 35 to 40 minutes until golden and toothpick inserted in center comes out clean.
• 5. Combine glaze ingredients and drizzle over cake once completely cooled.

OVERNIGHT EGGNOG STREUSEL COFFEE CAKE

Steps:

• Grease bottom only of rectangular pan, 13x9x2inches, with shortening.
• Make streusel topping; set aside.
• Beat sugar and butter in large bowl with electric mixer on medium speed.
• Beat in eggnog, sour cream, rum extract and eggs until blended.
• Stir in flour, baking powder, baking soda and salt.
• Spread in pan.
• Sprinkle streusel topping over batter.
• Cover and refrigerate atleast 8 hours.
• Heat oven to 350*.
• Uncover; bake 35-40 minutes or until toothpick inserted in center comes out clean.
• Cool 20 minutes.
• Make eggnog glaze; drizzle over coffee cake.
• For serving, cut into 5 rows by 3 rows.
• Note**To cook immediately reduce bake time to 30-35 minutes.

CRANBERRY EGGNOG COFFEE CAKE MUFFINS

Steps:

• Preheat oven to 425F. Lightly grease a 12­cup muffin tin. Set aside. In a large bowl, whisk xylitol (or sugar) eggs, oil, eggnog, syrup, marmalade, and vanilla until smooth. In a separate large bowl, whisk flour, baking powder, salt, and cinnamon. Fold flour mixture into liquid, gently stirring until just combined (batter will be quite thick). Gently fold in cranberries and walnuts.
• Fill prepared muffin cups to the brim with batter and smooth tops. Sprinkle granola over top, pressing granola lightly into batter to adhere.
• ake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking an additional 12­15 minutes or until a toothpick comes out clean. Cool muffins in pan 5 minutes then transfer to a wire cooling rack to cool completely.

EGGNOG COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter 9 inch fluted or plain tube pan.
• In large bowl of electric mixer, cream butter and sugar until light and fluffy.
• Beat in eggs, eggnog, and vanilla.
• Stir together flour, bakng powder, and salt.
• Gradually beat into butter mixture.
• Prepare topping by combining nuts, sugar and cinnamon.
• Scatter half the topping evenly over bottom of pan.
• Spoon in half batter.
• Add remaining topping and spoon on remaining batter.
• Bake 50 to 60 minute, or until toothpick inserted in center comes out clean.
• Cool 15 minutes before removing from pan.

OVERNIGHT EGGNOG STREUSEL COFFEE CAKE

Steps:

• Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.
• In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.
• In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan. Sprinkle Streusel Topping over batter. Cover and refrigerate at least 8 hours.
• Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
• In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake. For servings, cut into 5 rows by 3 rows.

OVERNIGHT CRANBERRY-EGGNOG COFFEE CAKE

Steps:

• Make the Cake: Grease a 9x13-inch baking pan; set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
• In a large measuring cup or small bowl, whisk together the eggnog, sour cream 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.
• Make the Streusel: 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.
• When ready to bake, preheat the oven to 350 degrees F. Remove the pan from the refrigerator while the oven heats. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for at least 20 minutes.
• Make the Glaze: In a small bowl, whisk together the powdered sugar and eggnog until smooth; drizzle over cake. Allow the glaze to set for about 15 minutes, then serve warm or at room temperature. Leftover cake can be stored, covered, at room temperature for up to 4 days.