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

Rebecca Boggan
Recipe by Oxmoor House May 2001

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Recipe Summary

Yield:
1 (9") coffee cake
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grease a 9" cakepan; sprinkle with breadcrumbs, and tap out excess. Set pan aside.

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  • 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.

Source

Christmas with Southern Living 2001

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