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Christmas Morning Magic: Easy Eggnog Coffee Cake Recipe

Easy Eggnog Coffee Cake Recipe

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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.

Ingredients

Scale

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

45 tbsp eggnog

pinch cinnamon

pinch nutmeg

Instructions

  1. Preheat oven to 350°. Spray a 9×9 baking pan with non-stick spray and set aside.
  2. 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.
  3. Add flour, salt, and baking powder and mix to combine. The mixture might be a bit crumbly, but that is alright.
  4. Add the eggnog and sour cream all at once and combine until you have a nice cake batter.
  5. Pour batter into the prepared 9×9 pan.
  6. 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.
  7. Top cake batter with crumbs in an even and thick layer.
  8. Bake for 40-45 minutes, or until a toothpick inserted near the center of the cake comes out clean.
  9. 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.

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