Families and grandparents will love Eggnog Coffee Cake. Make a second cake for gifting, or package individual slices.
1/4 cup old-fashioned rolled oats
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
2 tablespoons unsalted butter, chilled
1/4 cup chopped pecans, toasted
6.75 ounces all-purpose flour (about 1 1/2 cups)
1 1/2 teaspoons freshly ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 large egg yolk
1/2 cup 2% reduced-fat milk
1/4 cup reduced-fat sour cream
1 1/2 teaspoons vanilla extract
Baking spray with flour
How to Make It
Preheat oven to 350°.
To prepare crumble, combine first 4 ingredients in a bowl, stirring with a whisk. Cut in 2 tablespoons butter using a pastry blender or two knives until mixture resembles coarse meal. Stir in toasted pecans.
To prepare cake, weigh or lightly spoon 75 ounces flour into dry measuring cups; level with a knife. Combine 75 ounces flour and next 4 ingredients (through 1/4 teaspoon salt); stir with a whisk. Place 3 tablespoons butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until well combined. Add whole egg and egg yolk, 1 at a time, beating well after each addition. Add milk, sour cream, and vanilla; beat at low speed for 1 minute or until well combined. Add the flour mixture; beat at low speed 1 minute or just until combined.
Spoon half of batter into an 8-inch round metal cake pan coated with baking spray. Sprinkle with half of crumble mixture. Spread remaining batter over crumble, smoothing top with a spatula. Sprinkle evenly with remaining crumble mixture. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Place a plate upside down on top of cake; invert onto plate. Place another plate upside down on top of cake; invert onto plate.