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!
Eggnog Coffee Cake
Families and grandparents will love Eggnog Coffee Cake. Make a second cake for gifting, or package individual slices.
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Total: 1 Hour
- Calories: 266
- Fat: 10.1g
- Saturated fat: 4.9g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 1.1g
- Protein: 4.4g
- Carbohydrate: 39.8g
- Fiber: 1.1g
- Cholesterol: 56mg
- Iron: 1.4mg
- Sodium: 219mg
- Calcium: 70mg
- 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
- 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 6.75 ounces flour into dry measuring cups; level with a knife. Combine 6.75 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.
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