Eggnog Coffee Cake Recipe
Take your egg nog to the next level by adding it to a moist cake that is covered in butter crumb topping.
Servings: 12
Ingredients
Cake
- 1/2 cup butter {softened}
- 1/2 cup brown sugar {packed}
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 2/3 cup egg nog
- 1/4 cup sour cream
Crumb Topping
- 1/2 cup butter {softened}
- 3/4 cup brown sugar {packed}
- 1 cup all purpose flour
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Glaze
- 3/4 cup powdered sugar
- 4-5 tbsp egg nog
- pinch cinnamon
- pinch nutmeg
Instructions
Cake
- Preheat oven to 350°. Spray a 9x9 baking pan with non stick spray and set aside.
- In a medium bowl combine butter, granulated sugar, brown sugar, egg and vanilla. Combine with a hand held mixer {stand mixer or by hand} until creamy.
- Add flour, salt and baking powder and mix to combine. The mixture might be a bit crumbly but that is alright.
- Add the egg nog and sour cream all at once and combine until you have a nice cake batter. Pour batter into the prepared 9x9 pan.
Crumb Topping
- To make the crumb topping, combine the butter, brown sugar, flour and cinnamon in a medium bowl. Cut the butter into the other ingredients until you have crumbs. Do not over mix or you will have a paste.
- Top cake batter with crumbs in an even and thick layer.
- Bake for 40-45 minutes or until a toothpick inserted near the center of the cake comes out clean.
Glaze
- Combine glaze ingredients and whisk together. Drizzle over the top of cooled cake and serve.
Notes
Store your covered eggnog coffee cake at room temperature or in refrigerator for up to 4 days.
It can also be frozen for up to 3 months.
Nutrition
Serving: 1slice | Calories: 396kcal | Carbohydrates: 56g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 313mg | Potassium: 107mg | Fiber: 1g | Sugar: 36g | Vitamin A: 562IU | Vitamin C: 0.3mg | Calcium: 101mg | Iron: 2mg