Eggnog Coffee Cake
Eggnog Coffee Cake - perfect for holiday breakfast
Servings: 9
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
Adapted from Mandy's Recipe Box
Nutrition
Calories: 340kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 328mg | Fiber: 1g | Sugar: 26g
