Sunday Eggnog Coffee Cake
A traditional coffee cake with a delicious Christmas twist!
Equipment
- Hand mixer
- 11x7 inch baking pan
Ingredients
Topping
- 1/2 cup brown sugar
- 1/4 cup sifted all-purpose flour or bobs red mill gluten-free baking flour
- 1/4 cup softened butter or vegan butter
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Eggnog Cake Batter
- 1 1/2 cups sifted all-purpose flour or bobs red mill gluten-free baking flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 egg or flax egg, see notes
- 3/4 cups granulated sugar
- 1/3 cup melted butter or vegan butter
- 1/2 cup eggnog or vegan eggnog
- 1/2 tsp vanilla extract
- 1/2 tsp rum extract
Instructions
Topping
- In a small bowl combine sugar, ¼ cup of sifted flour, spices, and butter. Mix with a fork until crumbly. Set aside.
Eggnog Cake Batter
- Grease an 11x7 inch pan with baking pam. Set oven to 375. Melt your butter then set aside.
- Sift flour, baking powder, salt, and spices together in a bowl and set aside.
- With a hand mixer beat egg until frothy then add in melted butter and sugar and beat till combined. Add in eggnog and extracts beat until just combined and in flour beat until combined.
- Spread Batter into prepared baking Pan and smooth out evenly. Add the topping onto the batter evenly.
- Bake for 25-30 mins until toothpick comes out clean.
Notes
I like to use half butter half margarine in my cakes and most cookies.
I use the Southern Comfort brand of eggnog, particularly the vanilla spiced version.
How to make a flax egg, 1 tbsp ground flax meal, and 3 tbsp water, let sit in your fridge for 15 minutes to set up and thicken.
Store in an alright container for 5 days.