Overnight Cranberry Coffee Cake- A delicious way to get breakfast on the table during busy mornings.
This recipe was originally shared on Kristen’s blog!
Overnight Cranberry Coffee Cake is delicious and will wow your guests if you’re doing the hosting this Thanksgiving. Even if you’re not hosting any guests I still think this is a great breakfast to make for your own family. May as well make it for Thanksgiving morning. I know that I am usually up way early prepping food for the rest of the day and I am not thinking about breakfast. So, I know how great it is to have something already prepared and all that’s needed to be done is baking it.
Overnight cranberry coffee cake is not only scrumptious but it will make your home smell sooooo good!
All too often cranberries get overlooked by all the delicious pumpkin recipes around the table. However, this coffee cake is as good as any and it deserves a place on the table. My husband took some to work and he said his co-workers were going on and on about how yummy it was. I chose to leave the nuts of the topping, but feel free to add them. I will include them in the recipe.
This coffee cake does not have to sit overnight but I definitely recommend at least two hours of chill time in the fridge. Also, please be aware that the batter will be thick. I poured the batter into my pan and used a knife to gently “pull” the batter towards the edges of the pan.
I hope this recipe helps to ease some of the stress around the holidays. A make-ahead meal is helpful anytime throughout the year, but especially during the hustle and bustle of the holidays.
Overnight Cranberry Coffee Cake
- 2 1/2 cups all-purpose flour divided
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 eggs
- 1 8 ounce carton sour cream
- 1 3/4 cups coarsely chopped fresh cranberries
- 1 tablespoon finely shredded orange peel
- 1/4 cup milk or orange juice
- 1 tablespoon finely shredded lemon peel
- 1/2 cup packed brown sugar
- 1/2 cup coarsely chopped slivered almonds
- 1 teaspoon ground cinnamon
- 3 tablespoons butter
- Grease and lightly flour a 13x9x2-inch baking pan.
- In a medium bowl stir together 2 cups of the flour, the baking powder, baking soda, salt, and nutmeg.
- Set aside.
- In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds.
- Add granulated sugar.
- Beat until combined, scraping sides of bowl occasionally.
- Beat in eggs and sour cream until combined.
- Add flour mixture, beating on low speed just until combined.
- Stir in 1 cup of the cranberries, the orange peel, orange juice or milk whichever you're using, and lemon peel (batter will be thick).
- Spread batter in the prepared baking pan.
- Cover and chill for 2 to 24 hours.
For the topping
- In a small bowl stir together the remaining 1/2 cup flour, the brown sugar, almonds, and cinnamon.
- Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Cover and refrigerate topping and the remaining 3/4 cup cranberries separately until needed.
- Preheat oven to 350 degrees F. About 15 minutes before baking, remove coffee cake, topping, and the remaining cranberries from refrigerator.
- Sprinkle coffee cake with cranberries; sprinkle with topping.
- Bake for 35 minutes. Cover loosely with foil.
- Bake for 15 to 20 minutes more or until a wooden toothpick inserted near the center comes out clean.
- Cool on a wire rack for 35 minutes. Serve warm.