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
- ¼ cup brown sugar
- ¼ cup sugar
- ½ cup flour
- ½ tsp nutmeg
- ¼ cup butter, softened
- ½ cup sugar
- ¼ cup butter, melted and cooled
- ½ cup eggnog
- ½ cup sour cream (I used light)
- 1 egg
- 1 tsp vanilla
- 1¼ cup flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ 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.