Cranberry Eggnog Coffee Cake

 


Crumble Topping

  • 1½ cups (210 g) all-purpose flour
  • 5 tablespoons (65 g) granulated sugar
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • ½ cup (113 g) cold unsalted butter, grated


Cake

  • ¾ cup eggnog*
  • ½ cup (105 g) plain Greek yogurt or sour cream 
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup (170 g) unsalted butter, softened, plus more for pan
  • 1 cup plus 2 tablespoons (225 g) granulated sugar
  • 2¼ cups (315 g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1½ teaspoons kosher salt
  • 1 cup sweetened cranberry sauce or relish*


Heat the oven to 375°F. Butter an 8-by-8-inch baking pan and line with parchment paper, leaving overhang on two sides.


In a medium bowl, whisk together the flour, sugar, cinnamon, nutmeg, and salt for the crumble topping. Grate in the cold butter and toss to coat. Press together with your fingers until large crumbs form. Refrigerate while preparing the batter.


In a medium bowl, whisk together the eggnog, Greek yogurt or sour cream, eggs, and vanilla until smooth.


Using a stand mixer or hand mixer, beat the softened butter and sugar until light and fluffy, 3–4 minutes. Reduce speed to low and gradually add the eggnog mixture. The batter may look slightly separated.


Add the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Mix on low until smooth, scraping the bowl as needed.


Spread two-thirds of the batter into the prepared pan. Stir the cranberry sauce to loosen, then spread evenly over the batter. Spoon the remaining batter on top and gently spread. Sprinkle the crumble evenly over the surface, concentrating slightly more around the edges.


Bake for 55–70 minutes, until golden brown and a toothpick inserted halfway into the cake comes out clean. Check after 30 minutes and tent loosely with foil if the topping browns too quickly.


Cool for 30–45 minutes before lifting from the pan and slicing.

Eggnog Substitute*

Whisk together:

  • ¾ cup whole milk or half-and-half
  • 1 large egg yolk
  • 1 tablespoon granulated sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cinnamon


Cranberry Sauce Substitute*

Use 1 cup of one of the following:

  • Raspberry, cherry, or mixed berry jam mixed with 1 teaspoon orange zest
  • Apple butter or pear butter mixed with 1 tablespoon lemon juice
  • Pumpkin butter or pumpkin puree mixed with 2 tablespoons brown sugar and ½ teaspoon pumpkin pie spice

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