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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.
What You’ll Need
- Sugar
- Brown Sugar
- All-Purpose Flour
- Nutmeg
- Butter
- Eggs
- Sour Cream
- 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
- The first thing to do is making the crumb topping. Use your fingers to mix together all of the ingredients in a small bowl until it is the texture of coarse sand.
- In a mixing bowl, mix together the sugar and melted butter, until smooth.
- Stir in the eggnog, sour cream, egg and vanilla. You want to mix until everything is well combined.
- In a separate bowl whisk together all of the dry ingredients (flour, baking powder, baking soda, and salt). Then, 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.
Recipe Tips
- 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.
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
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon nutmeg
- 1/4 cup butter, softened
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
Instructions
- 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.
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!!!