When I was young, I didn’t have cable so I only watched a handful of shows. I would watch reruns of Family Matters, The Full House, and The Fresh Prince of Bel-Air on a daily basis and never get sick of it. There is one episode of The Fresh Prince of Bel-Air in which Geoffrey, the butler, drinks eggnog for the entire show. He drinks glass after glass as if 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!

Serves 8

316

Eggnog Coffee Cake

1 hr, 20 Total Time

Yields 1 9-inch coffee cake

Save Recipe

Print Recipe

Ingredients

COat crumble
• 1/2 cup butter
• 3/4 cup old-fashioned rolled oats
• 1/2 cup packed brown sugar
• 1/2 cup chopped toasted pecans
• 1/4 cup all-purpose flour
Cake
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1/4 cup butter plus 2 tbsp, softened
• 1 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. Make the crumble. Melt 1/2 cup butter and let cool. Combine the butter with 3/4 cup oats, 1/2 cup brown sugar, 1/2 cup chopped pecans, and 1/4 cup flour. Stir to combine and set aside.
3. Combine dry ingredients including flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
4. Make the cake. 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 mix, and stir 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 45 minutes-1 hour or until a wooden pick inserted in the center comes out clean. Serve warm or at room temperature.

7.8.1.2

174

**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 the special crumble.

Your key ingredients for the cake are the usual basics including flour, sugar, butter, and egg. To turn this into an eggnog coffee cake, we’re adding spices like nutmeg and cinnamon, vanilla, and of course, eggnog.

Start by making the oat crumble. Normally crumbles are made with cold butter but I discovered that melted butter yields a better topping. By melting the butter, it mixes better with the ingredients and creates a lovely crust on the cake. When you use cold butter, if it’s not fully incorporated with the dry ingredients, it can become dry.

Set aside the crumble and make the cake. Simply mix the wet ingredients then add the dry ingredients, stirring just until mixed. If the flour is overworked, the cake can become tough. Pour half of the cake batter into the prepared pan and spread half of the crumble in an even layer. Fill the pan with the remaining batter and crumble and bake until a toothpick inserted in the center comes out clean.

Serve the eggnog coffee cake warm or at room temperature. I loved the bits of pecans throughout the moist and light cake and the surprise center of the crumble. The cake itself was the perfect amount of sweetness, unlike other coffeecakes that are loaded on sugar. Now I think it’s time for that eggnog!

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.