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Eggnog Coffee Cake

Photo: Justin Walker; Styling: Missie Neville Crawford

 

Hands-on time 15 mins
Total time 1 hr
Yield Serves 10 (serving size: 1 wedge)
Families and grandparents will love Eggnog Coffee Cake. Make a second cake for gifting, or package individual slices.

Ingredients

  • Crumble:
  • 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
  • Cake:
  • 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

Nutrition Information

  • calories 266
  • fat 10.1 g
  • satfat 4.9 g
  • monofat 3.1 g
  • polyfat 1.1 g
  • protein 4.4 g
  • carbohydrate 39.8 g
  • fiber 1.1 g
  • cholesterol 56 mg
  • iron 1.4 mg
  • sodium 219 mg
  • calcium 70 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.