Rating: 3 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3

Families and grandparents will love Eggnog Coffee Cake. Make a second cake for gifting, or package individual slices.

Deb Wise
Recipe by Cooking Light December 2013

Gallery

Credit: Justin Walker; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
15 mins
total:
1 hr
Yield:
Serves 10 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

266 calories; fat 10.1g; saturated fat 4.9g; mono fat 3.1g; poly fat 1.1g; protein 4.4g; carbohydrates 39.8g; fiber 1.1g; cholesterol 56mg; iron 1.4mg; sodium 219mg; calcium 70mg.
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