I try really hard not to buy a carton of eggnog until after Thanksgiving, even though it was on shelves at the commissary around Halloween. I normally only need one or two cartons of eggnog a year to get my fill. Dan used to hate eggnog, like totally despised it. I remember when we were dating, I would always want an eggnog milkshake from McDonald’s as soon as they were available. Dan tried it once and never needed another sip… he wouldn’t even kiss me after I drank my milkshake. I don’t know when, but sometime over the years, his taste buds have changed and he now enjoys eggnog just as much as I do.
The girls love eggnog, too. We have all had a few glasses of eggnog now and I have been anxious to enjoy eggnog in another way…. baked goods! This coffee cake recipe has been in my head for weeks. I have gone to bed thinking how great it would be to wake up in the morning to a nice piece of eggnog coffee cake. No wonder breakfast is my favorite meal of the day…. cake for breakfast? Yes, please. Chloe can’t decide if she wants a coffee cake for her birthday breakfast or these cinnamon roll pancakes.
This coffee cake is light and moist with a double dose of crumb topping and finished with a delicious eggnog glaze. The eggnog flavor is definitely there, but not over-powering. If you have an eggnog hater, like Dan was, I believe they will still enjoy this coffee cake. The coffee cake can be made a day in advance, which is perfect if you are having company over the holidays and want to make this ahead of time. It will keep for two to three days tightly wrapped and placed in Tupperware.
- Streusel Crumb Topping
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar
- ¼ teaspoon salt
- ¾ teaspoon cinnamon
- ½ cup butter, melted and cooled
- 1¾ cup all-purpose flour
- For the cake:
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 cup eggnog
- 1 cup sour cream
- 1 teaspoon vanilla extract (you can substitute rum extract)
- 2 eggs
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- pinch of salt
- For the glaze:
- 3 tablespoons eggnog
- 3 tablespoons rum (optional)
- 2 tablespoons melted butter
- 1½ cups powdered sugar
- Preheat oven to 350°F. Spray a 9X13 baking dish with non-stick cooking spray.
- For the streusel crumb topping: In small bowl, combine the sugar, brown sugar, salt, cinnamon, butter, and flour. Mix with fork until crumbly; set aside.
- For the cake: In large bowl, beat sugar and butter with electric mixer on medium speed, or mix with spoon. Mix in eggnog, sour cream, vanilla and eggs until blended.
- Stir in flour, baking powder, baking soda, nutmeg and salt. Combine just until incorporated.
- Spread evenly into prepared pan.
- Sprinkle streusel crumb topping over batter.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.
- For the glaze: In small bowl, mix eggnog, rum, melted butter, and powdered sugar until smooth and thin enough to drizzle. Drizzle over coffee cake.
Recipe source: slightly adapted from Mandy’s Recipe Box