eggnog crumble coffee cake

This easy eggnog coffee cake is Christmas in a pan. Seriously… the whole house smells amazing and full of holiday cheer.
Photo by Susan W.

PREP TIME

10

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

55

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • for the crumble topping:

  • 1/2

    cup brown sugar

  • 1/2

    cup sugar

  • 1

    cup flour

  • 1

    teaspoon nutmeg

  • 1/2

    cup butter, softened

  • For the cake batter:

  • 1

    cup sugar

  • 1/2

    cup butter, softened

  • 1

    cup eggnog

  • 1

    cup sour cream

  • 2

    large eggs

  • 1

    teaspoon rum extract

  • 2 1/2

    cups flour

  • 1 1/2

    teaspoons baking powder

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

Directions

Directions: Preheat the oven to 350ºF. Butter the bottom of a 9×13″ glass baking dish. In a medium bowl, mix together the crumble topping ingredients until well mixed. Set aside. In a large bowl, stir together 1 cup sugar and 1/2 cup butter with a fork until well blended and smooth. Beat in the eggnog, sour cream, eggs & rum extract until blended. In a separate bowl, whisk together the flour, baking powder, baking soda, salt & 1/2 teaspoon nutmeg. Stir this mixture into the wet ingredients until just blended. Spread the batter into the greased pan and sprinkle the crumble topping mixture in little chunks all over the top. Bake for 35-45 minutes, until a toothpick inserted in the center comes out clean! Serve with a few pats of butter (because you know that never hurts things!), and lots of hot coffee!!

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