There is one episode of Fresh Prince of Bel-Air where Geoffrey, the butler, is drinking eggnog the entire show. He drinks glass after glass as his life depended on it, while thoroughly enjoying every gulp (mostly because of the alcohol, I’m sure). As silly as it sounds, that one episode spurred my curiosity about this holiday drink. Many people told me that eggnog is not as tasty as it appears, so until I finally try a glass, I will stick to eggnog inspired desserts. If the beverage tastes anything like this eggnog coffee cake, sign me up for a glass!

Eggnog coffee cake

1 hrTotal Time

Yields 1 9-inch coffee cake

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Ingredients

Crumble
• 1/2 cup old-fashioned rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup cold butter, cut into small chunks
• 1/2 cup chopped toasted pecans
Cake
• 1 3/4 cups all purpose flour plus 2 tbsp
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1/4 cup butter plus 2 tbsp, softened
• 1 1/3 cup brown sugar
• 1 egg
• 1 1/2 cups eggnog
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees F. Grease 9 inch cake pan with cooking spray or butter.
2. Use a pastry blender to combine rolled oats, brown sugar, flour, and butter. Add toasted pecans and stir. Set aside.
3. Combine dry ingredients including flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
4. In a separate bowl, cream together butter and sugar until fluffy and well combined, about 3 minutes. Add egg, eggnog, and vanilla and beat until combined. Add the dry ingredient mixture, stirring just until combined.
5. Pour half of the batter into the pan. Sprinkle half of the crumble in an even layer on the batter. Pour remaining batter and top with the remaining crumble. Bake for about 1 hour or until a wooden pick inserted in the center comes out clean. Serve warm or at room temperature.

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https://www.cherryonmysundae.com/2013/12/eggnog-coffee-cake.html

**Helpful tips and common mistakes

The beauty of coffeecakes is that there are so many variations yet they are all easy to prepare. This eggnog variation is also a cinch to put together even with a special crumble.

When making the crumble, make sure to mix until the ingredients are well-combined. A pastry cutter really comes in handy whenever you have to incorporate cold butter with dry ingredients.

When pouring the batter into the cake pan, layer it with the crumble to create a little surprise in the center of the coffeecake.

It may seem like a lot of nutmeg for one cake but it is this specific spice that really makes the eggnog coffee cake taste like eggnog. I appreciated the bits of pecans throughout the moist and light cake, while the cake itself was the perfect amount of sweetness. Unlike other coffeecakes that are loaded on sugar, this one is more refined. Now time for that eggnog!

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