Eggnog makes a delicious addition to this quick coffee cake. Canned eggnog is a fine option if you can't find fresh.
Grease a 9" cakepan; sprinkle with breadcrumbs, and tap out excess. Set pan aside.
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.
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.
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.
Christmas with Southern Living 2001
Excellent recipe for eggnog lovers! Tasted even better the next day, eggnog flavor grew overnight. Will keep this for use every Christmas.