Cranberry Eggnog Coffee Cake

Updated December 18, 2025

Overview

  • Prep Time: 30 minutes

  • Cook Time: 55–70 minutes

  • Total Time: 1 hour 45 minutes (including cooling)

Ingredients

Crumble Topping

  • 1½ cups (210g) all-purpose flour

  • 5 tablespoons (65g) granulated sugar

  • 1 teaspoon ground cinnamon

  • ⅛ teaspoon ground nutmeg

  • 1 teaspoon kosher salt (e.g., Diamond Crystal) or ½ teaspoon coarse kosher salt (e.g., Morton’s)

  • ½ cup (113g) cold unsalted butter

Cake Batter

  • ¾ cup (180g) store-bought or homemade eggnog

  • ½ cup (105g) plain Greek yogurt

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • ¾ cup (170g) unsalted butter, softened

  • 1 cup + 2 tablespoons (225g) granulated sugar

  • 2¼ cups (315g) all-purpose flour

  • 1 teaspoon baking powder

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • 1½ teaspoons kosher salt (e.g., Diamond Crystal) or ¾ teaspoon coarse kosher salt (e.g., Morton’s)

  • 1 cup (280g) store-bought or homemade cranberry sauce/relish (see Tip)

Tip: Use sweetened cranberry sauces/preserves with additions like orange zest, cinnamon, or clove (e.g., Bonne Maman, Sarabeth’s, or Ocean Spray canned cranberry sauce). Homemade versions are also delicious; skip added zest/spices if preferred for simplicity.

Instructions

Step 1: Prepare the Oven and Pan

Preheat the oven to 375°F (190°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the bottom and corners of the pan with butter to prevent sticking.

Step 2: Make the Crumble Topping

In a medium bowl, whisk together the flour, granulated sugar, cinnamon, nutmeg, and salt. Grate the cold butter using the large holes of a box grater and add to the dry mixture. Toss gently to coat each butter piece with flour. Press the mixture with your fingertips until a crumbly texture forms (large clumps should hold shape when pressed). Transfer the crumble to the fridge to chill while preparing the batter.

Step 3: Prepare the Wet Batter Base

In a medium bowl, whisk the eggnog, Greek yogurt, eggs, and vanilla extract until smooth. Set aside.

Step 4: Cream Butter and Sugar

Using a stand mixer with the paddle attachment or a hand mixer, beat the softened butter and sugar on medium speed until doubled in volume and pale in color, 3–4 minutes. Scrape down the bowl sides midway to ensure even mixing. Reduce the mixer speed to low, then add the eggnog mixture in 2–3 tablespoon increments, beating until incorporated (the batter may appear slightly broken at the end; this is normal).

Step 5: Combine Dry Ingredients

Add the flour, baking powder, cinnamon, nutmeg, cloves, and salt to the batter. Mix on low speed until a smooth, consistent batter forms, scraping down the bowl sides as needed.

Step 6: Assemble the Layers

Pour two-thirds of the batter (≈550g) into the prepared pan, spreading evenly. Thoroughly stir the cranberry sauce to ensure spreadability, then spread it in an even layer over the batter. Top with the remaining one-third of the batter. Remove the crumble from the fridge and sprinkle it evenly over the batter, adding a thicker layer around the edges for balance.

Step 7: Bake the Cake

Place the pan on the middle oven rack and bake for 55–70 minutes, until the top is golden brown and a toothpick inserted halfway into the cake comes out clean (avoid deep insertion, as cranberry sauce may cling). After the first 30 minutes of baking, check the crumble periodically; if browning too rapidly, cover loosely with foil.

Step 8: Cool and Store

Allow the cake to cool in the pan for 30–45 minutes (it will slightly sink as it cools). Use the parchment overhang to lift the cake out, then transfer to a wire rack to cool completely. Slice and serve immediately, or store at room temperature for 4–5 days, or freeze for up to 6 months.

Community Adaptations & Tips

From user feedback, here are popular tweaks:

  • Oatmeal Streusel: Substitute ½ cup rolled oats for part of the crumble topping (add to the dry ingredients in Step 2).

  • Cranberry Curd: Replace cranberry sauce with cranberry curd (from NYT cranberry tart) for a tangier, more concentrated filling.

  • Spreadability Fix: If cranberry sauce isn’t spreadable, place small dollops and smooth with a spatula.

  • Melted Butter Crumble: For richer streusel, use ½ cup melted butter, ¼ cup brown sugar, 1 cup flour, 1 tsp cinnamon, ¼ tsp nutmeg, 1 tsp salt (adjust proportions to taste).

  • Buttermilk Swap: Replace Greek yogurt with buttermilk for a tangier, lighter texture.

  • Almond Addition: Add sliced almonds to the crumble or batter for extra crunch.

Note: Adjust salt and spice levels to taste; most users found the cinnamon and nutmeg additions enhance the festive flavor.

You Might Also Like