Photo: Justin Walker; Styling: Missie Neville Crawford 
Hands-on Time
15 Mins
Total Time
1 Hour
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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

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