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.
I used a 2 inch high, 8 inch round cake pan and it did not overflow. You must use a cake pan with higher sides or it will overflow. I had to bake it a little longer than the recipe indicated. It was delicious. Best served warm!
Just read the introduction to this recipe "We know that usually there's no such thing as leftover eggnog. If you do, by chance, have some to spare, get to work making this must-try breakfast treat. It's heaven on a plate". This recipe is just what I needed to use my leftover eggnog - so where's the eggnog????? Do you substitute eggnog for the milk and sour cream = 3/4 cup?????
I was suspicious when reading this recipe as to whether an 8" cake pan would be big enough, though I went with what the directions said. It ended up overflowing, burning on the bottom of the oven and taking an additional 25 minutes to bake. Definitely use at least a 9" pan. The cake was tasty, just didn't plan on having to clean the oven.