Go Back
Print

Eggnog Coffee Cake

Course Dessert
Cuisine American
Keyword cake
Total Time 1 hour 20 minutes
Servings 8
Author Cherry on My Sundae

Ingredients

Oat crumble

  • ½ cup butter (113 grams)
  • ¾ cup old-fashioned rolled oats (70 grams)
  • ½ cup packed brown sugar (100 grams)
  • ½ cup chopped toasted pecans (55 grams)
  • ¼ cup all-purpose flour (40 grams)

Cake

  • 1 ¾ cups all-purpose flour (272 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • ¼ cup butter plus 2 tbsp, softened (85 grams)
  • 1 cup brown sugar (200 grams)
  • 1 large egg
  • 1 ½ cups eggnog (373 grams)
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees F. Grease 9-inch cake pan with cooking spray or butter.
  • Make the crumble. Melt ½ cup butter and let cool. Combine the butter with ¾ cup oats, ½ cup brown sugar, ½ cup chopped pecans, and ¼ cup flour. Stir to combine and set aside.
  • Combine dry ingredients 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, eggnog, and vanilla and beat until combined. Add the dry ingredient mix, and stir just until combined.
  • Pour the batter into the pan. Sprinkle the crumble in an even layer on the batter. 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.