Cranberry Eggnog Coffee Cake

Cookie Monster Cooking

Ready in: 45 minutes
Servings: 8
Very Popular

Ingredients

  • ¼ teaspoon almond extract
    Baking
  • 2 teaspoons baking powder
    Baking
  • ½ teaspoon cinnamon
    Spices and Seasonings
  • 1 cup fresh cranberries, coarsely chopped
    Produce
  • ¾ cup eggnog
    Milk, Eggs, Other Dairy
  • 2 large eggs
    Milk, Eggs, Other Dairy
  • 2 ¼ cups all-purpose flour
    Baking
  • 1 cup plus 2 tablespoons granulated sugar, divided
    Baking
  • pinch of nutmeg
    Spices and Seasonings
  • ½ cup chopped pecans, optional
    Nuts;Baking
  • ¼ teaspoon salt
    Spices and Seasonings
  • 4 tablespoons (¼ cup) unsalted butter, slightly softened
    Milk, Eggs, Other Dairy
  • ½ teaspoon vanilla extract
    Baking

Steps

  • Preheat the oven to 400 degrees. Using non-stick cooking spray or butter, generously grease the bottom and sides of a 9-inch springform pan. Set aside.To make the cake - in a medium bowl, add the flour, baking powder and salt.
  • Whisk to combine. In a large bowl, add the 1 cup 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.In a small bowl, toss the cranberries with the remaining 2 tablespoons sugar until evenly coated. Gently fold the cranberries into the batter.
  • 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.To make the streusel topping - add the sugar, flour, 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. Gently stir in the pecans (optional). Use your fingers to evenly sprinkle the streusel on top of the cake batter.
  • Bake for about 30 to 40 minutes, until a toothpick inserted into the middle of the cake comes out clean.
  • Let the cake cool and then carefully unmold from the pan.
  • Transfer to a serving platter. Dust with confectioners’ sugar before serving.

Nutrition

  • Calories: 368.33  cal  (18.42%)
  • Fat: 12.96  g  (19.95%)
  • Saturated Fat: 5.18  g  (32.35%)
  • Carbohydrates: 56.91  g  (18.97%)
  • Sugar: 27.85  g  (30.95%)
  • Cholesterol: 82.03  mg  (27.34%)
  • Sodium: 108.61  mg  (4.72%)
  • Protein: 7.19  g  (14.37%)
  • Manganese: 0.6  mg  (30.02%)
  • Selenium: 17.75  µg  (25.35%)
  • Vitamin B1: 0.33  mg  (22.2%)
  • Folate: 73.04  µg  (18.26%)
  • Phosphorus: 181.52  mg  (18.15%)
  • Vitamin B2: 0.3  mg  (17.76%)
  • Iron: 2.23  mg  (12.36%)
  • Vitamin B3: 2.2  mg  (11.02%)
  • Calcium: 96.34  mg  (9.63%)
  • Fiber: 2.23  g  (8.93%)
  • Copper: 0.15  mg  (7.55%)
  • Potassium: 237.21  mg  (6.78%)
  • Vitamin A: 314.33  IU  (6.29%)
  • Magnesium: 22.98  mg  (5.74%)
  • Vitamin B5: 0.57  mg  (5.69%)
  • Zinc: 0.85  mg  (5.69%)
  • Vitamin D: 0.68  µg  (4.5%)
  • Vitamin E: 0.62  mg  (4.16%)
  • Vitamin B12: 0.25  µg  (4.09%)
  • Vitamin B6: 0.07  mg  (3.61%)
  • Vitamin C: 2.1  mg  (2.54%)
  • Vitamin K: 1.61  µg  (1.53%)

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