Overnight Cranberry-Eggnog Coffee Cake

• 1/2 cup butter, softened
• 1 cup sugar
• 2 large eggs
• 1 cup eggnog
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon grated orange zest
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dried cranberries
• 2/3 cup sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons butter, softened
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped pecans
• 1/2 cup confectioners' sugar
• 1 tablespoon eggnog

1. In a large bowl, cream butter and sugar until blended. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk eggnog, sour cream and vanilla. In another bowl, whisk flour, baking powder, orange zest, baking soda and salt; add to the creamed mixture alternately with eggnog mixture, beating well after each addition. Stir in cranberries.
2. Transfer to a greased
3. . For streusel, in a small bowl, mix sugar, flour, butter and cinnamon until blended. Stir in pecans; sprinkle over batter. Refrigerate, covered, at least 8 hours or overnight.
4. Preheat oven to 350u0b0. Remove pan from refrigerator while oven heats. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack 20 minutes.
5. For glaze, in a small bowl, mix confectioners' sugar and eggnog until smooth; drizzle over cake. Serve warm.

butter, sugar, eggs, eggnog, sour cream, vanilla, flour, baking powder, orange zest, baking soda, salt, cranberries, sugar, flour, butter, ground cinnamon, pecans, sugar, eggnog

Taken from www.tasteofhome.com/recipes/overnight-cranberry-eggnog-coffee-cake/ (may not work)