Eggnog Coffee Cake
Servings 8
Ingredients
Oat pecan streusel
- ½ cup butter (113 grams)
- ¾ cup rolled oats (70 grams)
- ½ cup packed brown sugar (100 grams)
- ½ cup chopped raw pecans (55 grams)
- ¼ cup all-purpose flour (31 grams)
Eggnog cake
- 2 ¼ cups all-purpose flour (281 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- ¼ cup butter plus 2 tablespoons, softened at room temperature (85 grams)
- 1 cup brown sugar (200 grams)
- 1 large egg, at room temperature
- 1 ½ cups eggnog (375 ml)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease 9-inch cake pan with cooking spray or butter.
- Make the streusel. Melt butter and let cool. Combine butter with oats, brown sugar, chopped pecans, and flour. Stir to combine and set aside.
- Combine dry ingredients for cake including flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- Make the cake. In a separate bowl, cream together butter and sugar until fluffy and well combined, about 3 minutes. Add egg and vanilla and beat until combined. Add half of the eggnog, stirring to combine. Add the dry ingredient mix, followed by the remaining eggnog, and stir just until combined.
- Pour the batter into the pan. Sprinkle the streusel evenly over the top. Bake for about 50 minutes - 1 hour or until a wooden pick inserted in the center comes out clean. Serve warm or at room temperature.
Notes
You can also bake this cake in a 9x9-inch square cake pan.
