Eggnog Coffee Cake Recipe

Difficulty & Servings

• Difficulty: Easy
• Servings: 8
• Total Time: 2 hours 30 minutes
• Active Time: 35 minutes

Nutritional Information

Per Serving (1/8th): Calories 714, Total Fat 32 g, Saturated Fat 18 g, Carbohydrates 101 g, Dietary Fiber 1 g, Sugar 67 g, Protein 7 g, Cholesterol 141 mg, Sodium 335 mg

You can prepare and glaze this coffee cake up to three days ahead and keep it at room temperature.

Ingredients for the Cake

• Cooking spray
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 2 large eggs plus 1 egg yolk
• 1 tablespoon pure vanilla extract
• 1 cup sour cream

Ingredients for the Topping and Glaze

• 3/4 cup all-purpose flour
• 2/3 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Pinch of salt
• 5 tablespoons cold unsalted butter, cut into small chunks
• 1 1/2 cups confectioners' sugar
• 3 to 4 tablespoons eggnog

Instructions

1. Prepare the cake: Heat the oven to 350F. Grease a 9-inch springform pan with cooking spray. In a medium bowl, whisk together flour, baking powder, nutmeg, cinnamon, baking soda, and salt.
2. In a large bowl, beat the butter and granulated sugar on medium-high speed with a mixer until pale and fluffy, about 3 minutes. Add the eggs, egg yolk, and vanilla extract, mixing until fully integrated.
3. Reduce mixer speed to low and alternately add the flour mixture in three parts and the sour cream in two parts. Increase speed to medium-high and mix until combined, around 30 seconds. Pour the batter into the prepared pan.
4. Make the topping: In a medium bowl, mix together flour, brown sugar, cinnamon, nutmeg, and salt. Using your fingers, incorporate the cold butter until the mixture is crumbly. Sprinkle the topping evenly over the cake batter.
5. Bake until the top turns golden brown and a toothpick inserted in the center comes out clean, roughly 1 to 1 hour 10 minutes. Place the cake on a wire rack and cool for 20 minutes, then remove the springform ring and cool completely.
6. Prepare the glaze: Combine the confectioners' sugar with 3 tablespoons of eggnog in a medium bowl, whisking until smooth. If the glaze is too thick, add the remaining tablespoon of eggnog gradually. Drizzle the glaze over the cake just before serving.

Photograph by Levi Brown