Okay, guys, let’s be real. The holidays are busy. Like, seriously busy. Between gift shopping, decorating, family gatherings, and just trying to survive the season, who has time for complicated recipes? That’s where I come in! I’m all about making delicious food accessible to everyone, and this easy eggnog coffee cake recipe is proof of that. It’s seriously a game-changer.
I remember when my kids, Taters and Tales (yes, I call them that – don’t judge! 😂), were little, Christmas morning breakfast was a production. I’m talking bacon, pancakes, waffles, the whole shebang. My ex-husband always raved about my brown sugar glazed black pepper bacon – it was a tradition! But things change, right? Now, with a new partner, Darb, and the kids being older, things are a little more…relaxed. I’m not waking up at 5 am anymore, thankfully! So, I needed a breakfast that was still special, but also something I could prep ahead or whip up quickly. And that’s when I thought, “Eggnog…in a coffee cake? Genius!”
Honestly, I’ve been experimenting with eggnog in different recipes for years. It’s just so festive, and the spices already in it save you a ton of time. Plus, let’s face it, eggnog is basically dessert in a glass, so why not put it in a cake? This easy eggnog coffee cake recipe is perfect for Christmas morning, but honestly, it’s good enough to enjoy all season long. I even think it would be amazing alongside a big holiday dinner – a little something sweet to finish things off.
I was thinking about how much easier baking with eggnog makes things, and it really hit me. It’s like a shortcut to holiday flavor! You’re getting all those warm spices – nutmeg, cinnamon, sometimes even cloves – already blended in. It’s a lifesaver when you’re juggling a million things. And speaking of shortcuts, this isn’t some fussy, complicated cake. It’s a quick bread, which means no yeast, no kneading, just simple mixing and baking. Seriously, even if you’re a beginner baker, you can nail this easy eggnog coffee cake recipe.
I’ve always been fascinated by the history of food, and eggnog is a great example of a recipe with a really interesting story. Traditionally, it was made with milk or cream, sugar, raw eggs (yikes!), and those lovely spices. Now, thankfully, we have pasteurized eggnog, which is a little less…risky. 😉 But the core idea remains the same: a rich, creamy, spiced beverage that just screams “holidays.” And using that flavor base in a cake? Pure brilliance, if I do say so myself. I did add a little sour cream to the batter to balance out the sweetness, which I highly recommend.
And let’s talk about the crumb topping. Oh, the crumb topping! It’s the best part of any coffee cake, in my opinion. It’s buttery, crunchy, and adds the perfect textural contrast to the soft, moist cake. The key is to not overmix it. You want it to be crumbly, not pasty. Think of it like building sandcastles – you want those individual grains to hold their shape. I used a pastry cutter, but you can easily use two forks if you don’t have one.
Christmas Morning Magic: Easy Eggnog Coffee Cake Recipe
A festive and easy eggnog coffee cake recipe perfect for the holidays! This quick bread is made with eggnog for a delicious spiced flavor and topped with a buttery crumb topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Breakfast & Brunch
- Cuisine: American
Ingredients
1/2 cup butter {softened}
1/2 cup brown sugar {packed}
1/4 cup granulated sugar
1 egg
1 tsp vanilla
1 1/2 cups all purpose flour
1/2 tsp salt
2 tsp baking powder
2/3 cup eggnog
1/4 cup sour cream
1/2 cup butter {softened}
3/4 cup brown sugar {packed}
1 cup all purpose flour
1 1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup powdered sugar
4–5 tbsp eggnog
pinch cinnamon
pinch nutmeg
Instructions
- Preheat oven to 350°. Spray a 9×9 baking pan with non-stick spray and set aside.
- In a medium bowl, combine butter, granulated sugar, brown sugar, egg, and vanilla. Combine with a hand-held mixer (stand mixer or by hand) until creamy.
- Add flour, salt, and baking powder and mix to combine. The mixture might be a bit crumbly, but that is alright.
- Add the eggnog and sour cream all at once and combine until you have a nice cake batter.
- Pour batter into the prepared 9×9 pan.
- To make the crumb topping, combine the butter, brown sugar, flour, and cinnamon in a medium bowl. Cut the butter into the other ingredients until you have crumbs. Do not overmix, or you will have a paste.
- Top cake batter with crumbs in an even and thick layer.
- Bake for 40-45 minutes, or until a toothpick inserted near the center of the cake comes out clean.
- Combine glaze ingredients and whisk together. Drizzle over the top of cooled cake and serve.
Notes
- Store your covered eggnog coffee cake at room temperature or in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Don’t be afraid to get creative with the glaze – a little bit of nutmeg or even a splash of rum extract can take it to the next level! And if you want to make it extra special, serve it with a dollop of whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 500 kcal
- Sugar: 35 g
- Sodium: 225 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 90 mg
So, there you have it! My easy eggnog coffee cake recipe – a little bit of Christmas magic in every bite. I hope you guys give it a try and let me know what you think. Don’t forget to rate and comment below! And remember, “Fun Cooking, Easier Life!” 😉
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