My first step into anything with eggnog happened last year. I first made these Eggnog muffins, that were a big hit all around. I have made them again this year, and they are currently in my freezer. The other thing I tried last year was a coffee cake. It was another huge hit. But, I didn’t make it until January, so it was way past eggnog posting season 🙂
My 7 year old remembered both the coffee cake and the muffins, and requested them as soon as he saw eggnog in the store. So this year, I am posting in prime eggnog season! My son loves this so much, he is already requesting that we make it again. I am thinking of trying to freeze some of it this time; anyone know if that will work? Very similar texture to quick breads and muffins, so I can’t see it being a problem.
This is full of nutmeg and eggnog flavor. It would be a perfect breakfast to have waiting for you on Christmas morning. You could bake it up the night before, and just reheat in the oven for a few minutes to have a fresh and warm breakfast. Even if you are not an eggnog drinker (none of us here are), trust me, you will LOVE this coffee cake!
- Crumb Topping
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1/2 cup flour
- 1/2 tsp nutmeg
- 1/4 cup butter , softened
- 1/2 cup sugar
- 1/4 cup butter , melted and cooled
- 1/2 cup eggnog
- 1/2 cup sour cream (I used light)
- 1 egg
- 1 tsp vanilla
- 1 1/4 cup flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Preheat oven to 350 degree. Grease or line an 8 inch baking pan with foil.
In a bowl mix together all of the ingredients for the crumb topping. Use your fingers to mix well, it will be like coarse sand. Set aside.
Using a fork, mix together the sugar and melted butter, until smooth. Add the eggnog, sour cream, egg and vanilla. Beat until everything is combined. In a separate bowl whisk together all of the dry ingredients (flour, baking powder, baking soda, and salt). Slowly add the dry ingredients to the eggnog mixture, until just combined.
Pour batter (it will be thick) into prepared baking dish. Sprinkle the crumb topping over, and gently press down. Bake for 25-35 minutes, until a toothpick inserted comes out clean.