Cranberry Eggnog Crumb Coffee Cake with Peppermint
A festive coffee cake that captures the essence of the holidays with rich eggnog, tart cranberries, and a hint of peppermint. The tender cake base is studded with dried cranberries and topped with a buttery crumb layer that adds delightful texture. Perfect for Christmas morning breakfast, holiday brunch gatherings, or as an afternoon treat with coffee. The combination of eggnog and peppermint extract creates a unique seasonal flavor that sets this version apart from traditional coffee cakes, while the springform pan ensures easy serving and an impressive presentation.
Ingredients
- 1 ½ cup granulated sugar
- ¾ cup butter, at room temperature
- 3 large eggs, room temperature
- 1 Tablespoon pure vanilla extract
- 1 Tablespoon peppermint extract
- 1 ¼ cup eggnog, room temperature
- 2 ½ cup all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 Tablespoon salt
- 1 ½ cup dried cranberries
- ½ cup brown sugar
- 1 ½ cup all-purpose flour
- ½ cup butter, melted
- ¼ teaspoon salt
Instructions
- 1
Spray 10-inch springform pan with non-stick spray
- 2
Preheat oven to 350 degrees F
- 3
Cream butter and sugar together until fluffy
- 4
Add eggs one at a time, cream until smooth
- 5
Add vanilla, peppermint and eggnog and continue mixing until combined
- 6
Combine flour, baking soda, baking powder and salt in separate bowl
- 7
Cover cranberries with 1 tablespoon of flour mixture and toss to coat
- 8
Stir flour mixture into sugar mixture slowly until combined
- 9
Combine brown sugar, flour and salt for crumb topping
- 10
Stir melted butter into crumb mixture until texture resembles wet sand
- 11
Pour cake batter into prepared springform pan and spread evenly
- 12
Sprinkle cranberries over batter
- 13
Sprinkle crumb topping over cranberries
- 14
Place springform pan on cookie sheet and bake 1 hour to 1 hour 10 minutes until wooden pick inserted in center comes out clean
- 15
Remove from oven when cake tests clean and is no longer jiggly in center
- 16
Cool on wire rack for 10 minutes then run knife around edge
- 17
Do not remove from pan until only slightly warm
Tips
Coat cranberries with flour before folding into batter to prevent them from sinking to the bottom during baking.
Use room temperature ingredients for better mixing and a more tender cake texture.
Place the springform pan on a cookie sheet to catch any potential leaks and make oven handling easier.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered at room temperature.
Best served slightly warm or at room temperature with coffee or tea.
Common Mistakes
Use room temperature ingredients to avoid curdled batter.
Do not overbake to avoid dry texture.
Wait until cake is only slightly warm before removing from pan to prevent breaking.
Substitutions
FAQ
Can I make this without peppermint extract?
Yes, simply omit the peppermint extract or replace with additional vanilla extract for a classic eggnog flavor without the minty note.
What if I don't have eggnog?
Substitute with heavy cream or half-and-half for a similar rich texture, though you'll lose the distinctive eggnog spice flavor.
How long will this coffee cake keep?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. The flavors actually improve after a day.