Imagine a slice of pure holiday magic that combines the rich, creamy essence of eggnog with a tender, buttery coffee cake that practically whispers Christmas morning. This Eggnog Crumb Coffee Cake isn't just a recipe—it's a festive experience that transforms your kitchen into a winter wonderland of flavor. Whether you're looking to impress your family or create a new holiday tradition, this decadent treat promises to be the star of your breakfast or dessert spread.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup eggnog
- 1 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup crumb topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan to prevent the cake from sticking.
- In a large mixing bowl, cream together the softened unsalted butter and sugar until the mixture is light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. This will help create a smooth batter.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, nutmeg, and salt until well combined.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the eggnog. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the cake dense.
- If you are using crumb topping, prepare it by combining 1/2 cup of flour, 1/4 cup of sugar, and 1/4 cup of softened butter in a small bowl. Mix with a fork or your fingers until crumbly.
- Pour the batter into the prepared baking pan, smoothing the top with a spatula. If using crumb topping, sprinkle it evenly over the batter.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, slice the Eggnog Crumb Coffee Cake into 8 servings. Serve it as a delightful breakfast or an afternoon treat with a cup of coffee or tea.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and eggnog are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake light and tender.
- Crumb Topping Trick: For extra crispiness, refrigerate your crumb topping for 15 minutes before sprinkling on the cake.
- Check for Doneness: Use the toothpick test—if it comes out clean with just a few moist crumbs, your cake is perfectly baked.
- Cool Completely: Allow the cake to cool entirely before slicing to prevent crumbling and help flavors settle.
- Storage Tip: Store covered at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 120mg
