Best coffee cake ever!! Cranberry Eggnog Crumb Coffee Cake has so much flavor, is super moist, and that crumb topping is everything! A tender eggnog, vanilla cake is filled with cranberries and topped with a buttery crumb topping. A delicious treat for breakfast or dessert.
I had time to do something today that I haven’t since….well, practically since I started blogging!
I was stressed and busy the last month on Call Me PMc that I have worked harder than I ever have before on the blog. A busy this time of year and I thought I was prepared for it. I worked hard and got a couple of weeks posts ready. But, offers kept coming, and I hate to turn down paying gigs.
So I kept working and cooking and writing and photographing and editing.
Then today, I looked up and literally…wait for it….
I was caught up!
Like, I have three weeks of posts scheduled and all my paying gigs finished.
So I sat for a minute and thought, “What the hell do I do now?!”
I thought about mopping
I thought about napping
I’ve got it, I’ll visit my friends’ blogs and read and see what they’ve been doing!
But, first, I’ll share my latest! I made this Cranberry Eggnog Crumb Coffee Cake and I think you’ll like it a lot.
Cranberry Eggnog Crumb Coffee Cake
I love a coffee cake. This one is no exception. My Cranberry Eggnog Crumb Cake has a soft texture with just the right about of sweet and crunch from the streusel topping. It’s buttery and dense without being to heavy. You’ll love the tart burst of flavor from the dried cranberries. Plus, don’t you think cranberries and Christmas go hand in hand? It’s perfect for the holidays!
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Cranberry Eggnog Crumb Coffee Cake
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- 1 and ½ cup sugar
- ¾ cup butter at room temperature
- 3 large eggs room temperature
- 1 Tablespoon vanilla extract
- 1 Tablespoon peppermint extract or 1 Tablespoon peppermint Coffee-mate liquid coffee creamer
- 1 and ¼ cup eggnog room temperature, or heavy cream
- 2 and ½ cup all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 Tablespoon salt
- 1 and ½ cup dried cranberries you can reduce this to 1 cup, if you preferCrumb topping:
- 1/2 cup brown sugar
- 1 and ½ cup all-purpose flour
- ½ cup butter melted
- ¼ teaspoon salt
- Spray a 10-inch springform pan with non-stick spray or coat, generously with solid vegetable shortening.
- Preheat oven to 350 degrees F.
- In a seperate bowl, combine the flour, baking soda, baking powder and salt.
- In a small bowl, cover cranberries with 1 T of the flour mixiture. Toss to coat.*
- Stir the flour mixture into the sugar/egg mixture, slowly. Mix until combined.
- Assemble: Pour the cake batter into prepared 10-inch springform pan. Spread evenly.
- Sprinkle cranberries over batter. Sprinkle crumb topping over cranberries.
- Place springform pan on a cookie and into the oven. Bake 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Start checking cake at 55 minutes unless you know exactly how your oven bakes. It took my cake 1 hour 10 minutes, but my neighbor only baked hers for 1 hour. Every oven is different.
- Remove from oven when cake test comes out clean and cake is no longer 'jiggly' in the center. Allow to cool on a wire rack. After 10 minutes, run a knife around the edge, but do not try to remove from pan until it is only slightly still warm (like an hour!)
My Balance Now says
A really good post, very thankful and hopeful that you will write many more posts like this one.
Thanks to this article I can learn more. Expand my knowledge and abilities. Actually the article is very real.
Carmel Mc Hale says
Can’t wait to try this recipe!
Instead of peppermint flavoring, I will use honey bourbon.
Mary Vanya says
I would love to make this, but alas, no eggnog in February…. Can I substitute milk or something?
Your webpage is awesome….thx much……mvanya
Looks delicious, do you think I could use fresh cranberries instead of dried cranberries? I’d love to make this tomorrow.
Yes, I think fresh cranberries would be great in it.
Gloria // Simply Gloria says
OMG! This is seriously going to be my family’s favorite thing to eat. I seriously need to make this asap. How could I have missed this?! Oh, I know. Because I’ve been caught in my own little blogging world of writing, photographing, etc just like you have, my friend. I totally know what it feels like. Sounds so amazing you are that far ahead… makes you feel so great! Loving this recipe! (=
This looks so delicious and so moist! I’m going to have to try this.
Bonnie @ The Pin Junkie says
Thank you for sharing this great recipe at The Pin Junkie! It was featured in this week’s holiday dessert roundup. thepinjunkie.com/2013/12/christmas-dessert-recipes.html Please stop by to grab a featured button and be sure to join the party tonight at 7:00 MST to share your best projects and another chance to be featured on The Pin Junkie! Wishing you very happy holidays!
Deb @ Kneaded Creations says
Paula, you KNOW I love egg nog treats! THis looks absolutely capital YUM! So glad to see you at the DIY Showcase Link Party. I have pinned, liked and tweeted, and g+-ed. I would love it if you would drop by my site at kneadedcreations.com for a short visit! I will look forward to seeing you there! Deb @ Kneaded Creations.
Christina Gathright says
Hi Paula! Your cake looks amazing! I gave it a try this weekend and was wondering if you meant 2 tsp of baking powder and not Tablespoons because my cake overflowed all over the bottom of my oven 🙁 I’m going to give it another try this week as this looks like the perfect cake to gift to friends and co-workers for Christmas.
Yikes! Yes it should be 2 tsp!! I’m so sorry for the error. Thanks for alerting me to my mistake. I have now corrected it in my recipe.
Saw this recipe on the Sweet Sharing Monday board and had to check it out! This looks like a wonderful coffee cake!!! Thanks for sharing!
This is such a wonderful cake !!
I’d loooooooooove to make it, we just don’t have here eggnog
I need to find a recipe of eggnog first….
Krista @ Joyful Healthy Eats says
Your Amaretto version of this was my favorite, so I love that you remade this into a holiday eggnog version. Sounds delicious! Pinning this one to my Christmas Treats board and can’t wait to make. Thanks Paula!
Thank you Krista. I loved the Amaretto one so much I wanted a holiday version. Thanks for visiting and sharing!
it looks yummy!
Katelyn F says
Congrats on being all caught up!! Woo hoo!
lol, thanks! It may not last long 🙂
Congrats on getting caught up! That’s pretty darn impressive. These coffee cake looks way better than actually drinking eggnog. It’s too bad I had to leave my springform pan behind when I moved on Monday and haven’t gotten a new one yet!
Betsy @ Desserts Required says
This is the perfect combination for the holidays!
sarah k @ the pajama chef says
sounds so delicious! i love these flavors 🙂
Thanks Sarah, I was happy with how it turned out
These sound great!! But I was wondering if you had tried them as cupcakes? If not, do you think they would work as cupcakes? Any idea about baking time? Thanks
I have not tried them as cupcakes, but I think that would be a great idea. I’m thinking about 25 minutes at 350. I wuold start testing for doneness at 23 minutes with a pick.
Nancy P.@thebittersideofsweet says
I’m envious! you are caught up! This cake looks delicious!
Thanks, I’m sure there’s something I’m forgetting, I feel a little naked! 🙂
Congrats on getting all caught up, Paula — what a nice feeling right before Christmas! This cake looks incredible — I love the sound of all of these flavors!
I probably won’t be after the weekend…especially after the boys are out of school, but feels good at the moment!
Peter @Feed Your Soul Too says
Looks really good.
Cindy Eikenberg says
Paula, this cake looks fantastic! I absolutely love coffee cake AND cranberries! May I just say, my friend, that I am more than a wee bit envious that you are caught up and ahead – I’m keep Tums in business! Can I fly you up to my place for a few days for a little help? 😉 It would be fun, that is for sure!!! Thanks so much for sharing – pinning and buffering!
That would be SO much fun!! I love your energy and attitude Cindy, you always brighten my day!
I love coffee cake and this looks delicious Paula! I would love a big slice for breakfast – I can never have too much streusel topping! Cranberry and eggnog are definitely perfect for Christmas too 🙂
I was pleased at how it turned out! Thanks for stopping by, Kelly!