Eggnog Coffee Cake (overnight option)
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5.0
3 reviews
Excellent
Eggnog Coffee Cake (overnight option)
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Tender, fluffy coffee cake gently spiced with nutmeg and cinnamon and topped with a warm brown sugar streusel, drizzled with a simple eggnog glaze. With easy overnight instructions and high altitude adjustments.
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Ingredients
Eggnog Coffee Cake
- ½ cup butter softened
- 1 cup granulated sugar High Altitude (H.A.) ¾ cup
- 2 large eggs
- 1 cup eggnog H.A, Add extra tablespoon or two
- 1 cup Greek yogurt plain; or sour cream
- 1 teaspoon vanilla extract bourbon vanilla or rum extract
- 2 ½ cups unbleached all-purpose flour add ¼ cup for H.A.
- 1 ½ teaspoons baking powder reduce to 1 teaspoon for H.A.
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg
Streusel Topping
- ½ cup brown sugar light or dark brown
- 2 tablespoons all-purpose flour
- 2 tablespoons butter room temp
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup Chopped Pecans optional
Eggnog Glaze
- ½ cup powdered sugar
- 1 tablespoon eggnog
- ⅛ teaspoon nutmeg
Instructions
- I have tested this in a 9x13 inch pan and a 10 cup bundt pan and it worked fabulous! Be sure to spray your pan well with a flour based baking spray, or butter it well, then dust with a little flour.
- Preheat the oven to 350 degrees (375 degrees for high altitude).
- Make up the Brown Sugar Streusel ToppingIn a small mixing bowl or baggie, using your hands or a fork, combine brown sugar, butter, cinnamon, and nutmeg (and nuts if using) until mixture is combined and sticks together when squeezed. Set aside.
- Making Eggnog Coffee CakeIn a large batter bowl or stand mixer cream butter and sugar together until light and fluffy and well combined.
- Add eggs, one at a time, beating on low for 1 minute after each addition. Scrape sides of bowl.
- Whisk together eggnog, Greek yogurt, and vanilla extract in a small bowl.
- Measure out the eggnog in a 2 cup measuring cup (remember you only need one cup though), you will have room to mix in the Greek yogurt and vanilla, saving a dish!
- In a 4 cup or larger bowl, whisk together the flour, baking soda, baking powder, salt and nutmeg until combined.
- Alternately add a ½ cup at a time of the flour mixture and the eggnog mixture, beating well after each addition. Scrape the sides of the bowl and then mix on medium speed for 1 minute.
- Spread the mixture evenly into prepared pan, then top with streusel topping*.
- Bundt Pan Prep | Two WaysStreusel on TopFill the bundt pan with all of the batter, then sprinkle streusel topping on top, pressing gently into the batter.
- Streusel CenterSpread a little more than ½ the batter into the prepared bundt pan, then sprinkle the streusel topping evenly over the batter, spreading the remaining batter on top.
- Step 3 | Baking the Eggnog Cake Recipe Bake on center rack of oven. For 9x13 pan bake for 30-35 minutes or until a toothpick comes out mostly clean (a few moist crumbs is fine). Bundt Pan | Bake for 40-50 minutes or until a toothpick inserted comes out clean.
- Remove from oven, cool 10 minutes, then invert onto a cooling rack to cool further.
- Overnight InstructionsIf making the night before, assemble the cake through the streusel topping and store covered in the refrigerator overnight. Bring to room temperature while preheating the oven. Bake as directed. *Streusel topping may be put on the night before, or the morning of, I have not found that it makes much difference.
- Allow the coffee cake to cool for 10-20 minutes, then make the easy eggnog glaze to go on top. In a small bowl stir together eggnog and powdered sugar along with ⅛ teaspoon nutmeg; add eggnog a little at a time, until desired consistency. Drizzle on top of cake. I suggest doubling the glaze if drizzling over a bundt cake as you have more “real estate” to cover so to speak.
Equipments used:
Notes
- This recipe is pretty forgiving when it comes to high altitude, but I have a few adjustments for you.
- .
- Increase unbleached all-purpose flour by ¼ cup.
- Reduce granulated sugar to ¾ cup
- Reduce baking powder to 1 teaspoon
- Batter should be thick, but if too dry then add a little extra whole milk, eggnog, do not overmix. I used an extra tablespoon.
- Increase baking temperature to 375F degrees and start checking for doneness at 35 minutes (9x13 and 45 for Bundt), covering if needed if browning too quickly.
- No eggnog? No worries, you can substitute 1:1 with milk, buttermilk or cream in baking recipes, but add a little extra nutmeg and vanilla.
- For a dairy free, lactose free version, substitute eggnog with a plant based eggnog and replace butter with your favorite plant based butter, or coconut oil.
- Love nuts? I love nuts on my eggnog coffee cake, but my son has a tree-nut allergy, so I leave them off; stir in ½ cup of chopped pecans, walnuts or almonds to the streusel topping for this Christmas coffee cake.
- Gluten-Free Eggnog Coffee Cake | I have had great luck swapping out the regular flour with my favorite Gluten-Free All Purpose Flour, let me know if you try it!
- Do not overbake this cake, it’s light, with a heavy, tender crumb, a bit like this Cranberry Christmas Cake that is so good, almost pound cake like!
- Split the batter and you have a BOGO, well a MTEO (make two, eat one) but that doesn’t quite roll off the tongue. Split batter into two 8x8 square pans or even two 8” round cake pans, like this Copycat Starbucks Coffee Cake.
Nutrition Information
Show Details
Serving
1slice
Calories
377kcal
(19%)
Carbohydrates
55g
(18%)
Protein
7g
(14%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
70mg
(23%)
Sodium
305mg
(13%)
Potassium
137mg
(4%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
390IU
(8%)
Vitamin C
0.4mg
(0%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12-15 servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 377kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 7g | 14% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 70mg | 23% |
| Sodium | 305mg | 13% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
3 reviews
Excellent
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