Overnight Cranberry Eggnog Coffee Cake Recipes

OVERNIGHT EGGNOG STREUSEL COFFEE CAKE

Steps:

• Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.
• In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.
• In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan. Sprinkle Streusel Topping over batter. Cover and refrigerate at least 8 hours.
• Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
• In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake. For servings, cut into 5 rows by 3 rows.

HOLIDAY CRANBERRY EGGNOG CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine cake mix, eggnog, eggs, butter, nutmeg and vanilla; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in cranberries., Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan to a wire rack to cool completely., For topping, in a small bowl, beat cream until stiff peaks form. In another small bowl, mix Mascarpone cheese, confectioners' sugar and vanilla just until combined. Fold in whipped cream. Serve with cake; sprinkle with additional nutmeg.