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.
- 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.