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Overnight Cranberry Coffee Cake

Ingredients

  • 2 ½ cups all-purpose flour divided
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 8 ounce carton sour cream
  • 1 ¾ cups coarsely chopped fresh cranberries
  • 1 tablespoon finely shredded orange peel
  • ¼ cup milk or orange juice
  • 1 tablespoon finely shredded lemon peel

Topping

  • ½ cup packed brown sugar
  • ½ cup coarsely chopped slivered almonds
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter

Instructions

  • 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 ½ 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 ½ 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 ¾ 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.