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Eggnog Coffee Cake – the perfect breakfast or brunch recipe for the holidays. Use your eggnog to make the most flavorful, tender and moist coffee cake!
I love baking with eggnog. I won’t touch the stuff to drink it from a glass, but if you put it in baked goods, I am more than happy to eat them all day long. There is just something about the spices and works with baking, and it makes everything so tender and delicious.
This Chocolate Chip Coffee Cake has to be one of my favorites, because I am just a chocolate lover to the core. But there is something about this one that I crave every holiday season.
This coffee cake uses eggnog to add flavor to the actual cake and then nutmeg in the crumb topping gives it lots of flavor. It is super soft, tender, moist and loaded with flavor.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Granulated Sugar
- Brown Sugar
- All-Purpose Flour
- Nutmeg
- Butter – I always use unsalted butter in baking
- Eggs
- Sour Cream – makes for a super moist and tender cake. You can use yogurt as a sub.
- Eggnog
- Vanilla Extract
- Baking Powder
- Baking Soda
- Salt
You will notice there isn’t a lot of spices in this recipe, just a little nutmeg. That is because the eggnog gives it all the flavor it needs without overpowering it with lots of cinnamon and other warm spices.
How To Make Eggnog Coffee Cake
- Make Crumb Topping. Use your fingers to mix together flour, brown sugar, sugar, nutmeg and butter in a small bowl until it is the texture of coarse sand.
- Mix Wet Ingredients. In a mixing bowl, whisk together the sugar and melted butter, until smooth. Add eggnog, sour cream, egg, and vanilla and mix until everything is well combined.
- Mix Dry Ingredients. Whisk together flour, baking powder, baking soda, salt and nutmeg. Add to eggnog mixture and mix until it is just combined.
- Bake. Pour batter (it will be thick) into prepared baking dish. Sprinkle the crumb topping over, and gently press down. Bake for 30-35 minutes, until a toothpick inserted comes out clean.
- Cool. Remove from the oven and let cool before slicing to serve.
Recipe Tips & Suggestions
- I like to line my baking dish with parchment paper or foil, so that I can remove the coffee cake cleanly. The crumb topping will melt and stick to the sides, and this just makes it easier to get it out and serve.
- You can definitely make this the night before. You can store at room temperature and then warm in the oven for just a few minutes to get it hot for serving. It is best served just slightly warmed.
- If you like nuts, you can add chopped pecans to the crumb topping. They add great flavor and add a really great texture to the coffee cake.
- Want to double the recipe? No problem, just double all of the ingredients and bake in a 9×13 inch baking dish.
- Do not overmix the cake batter. You want your cake to be soft and tender, which means you want to mix until the flour is just barely incorporated.
Storage
Leftover eggnog coffee cake will last for 2-3 days. Just cover or keep in an airtight container. If you want to warm, you can reheat slices in the microwave.
More Tasty Holiday Breakfast Recipes
- Eggnog French Toast
- Eggnog Cinnamon Rolls
- Crockpot Breakfast Casserole
- Pumpkin Waffles
- Nutella Crepes
- Monkey Bread Muffins
- Eggnog Muffins
- Gingerbread Pancakes
Eggnog Coffee Cake
Ingredients
Crumb Topping
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup butter, cut into cubes
- 1/2 teaspoon nutmeg
Cake
- 1/2 cup sugar
- 1/4 cup butter, melted and cooled
- 1/2 cup eggnog
- 1/2 cup sour cream
- 1 whole large egg
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
Instructions
- Preheat oven to 350º F. Grease or line an 8 inch baking pan with parchment paper.
- 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.
- Mix together the sugar and melted butter until smooth.
- Add eggnog, sour cream, egg, and vanilla. Mix until everything is well combined and egg is fully incorporated.
- In a separate bowl whisk together flour, baking powder, baking soda, salt and nutmeg until combined. Add to the eggnog mixture and mix until it just comes together.
- Pour batter (it will be thick) into prepared baking dish. Sprinkle the crumb topping over, and gently press down.
- Bake for 30-35 minutes, until a toothpick inserted comes out clean.
- Remove from the oven and let cool before slicing
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This cake is making my mouth water! Perfect for the holiday season!!!