Eggnog Coffee Cake

Eggnog makes a delicious addition to this quick coffee cake. Canned eggnog is a fine option if you can't find fresh.

Yield: 1 (9") coffee cake
Recipe from Oxmoor House

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Ingredients

  • 2 tablespoons fine, dry breadcrumbs
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 3/4 cup butter, cut into pieces
  • 2 teaspoons baking powder
  • 3/4 teaspoon freshly grated nutmeg, divided
  • 1 cup refrigerated eggnog
  • 1 large egg, lightly beaten
  • 3 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1/3 cup firmly packed dark brown sugar
  • 1/2 teaspoon ground cinnamon

Preparation

  1. Grease a 9" cakepan; sprinkle with breadcrumbs, and tap out excess. Set pan aside.
  2. Combine flour, sugar, salt, and butter with a pastry blender until crumbly. Remove 1 cup crumb mixture; set aside. Stir baking powder and 1/4 teaspoon nutmeg into remaining crumb mixture.
  3. Stir together eggnog, egg, bourbon, and vanilla. Add eggnog mixture to crumb mixture; beat at medium-high speed with an electric mixer 2 minutes. Pour batter into prepared pan.
  4. Combine brown sugar, cinnamon, and remaining 1/2 teaspoon nutmeg to reserved 1 cup crumb mixture; sprinkle over batter. Bake at 375° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Serve warm or at room temperature.
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