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Eggnog Coffee Cake with Brown Sugar Streusel and Eggnog Glaze Recipe

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3.9 from 7 reviews

This Eggnog Coffee Cake is a delightful holiday treat with a moist, tender crumb infused with the rich flavors of eggnog, vanilla, and warm spices. Topped with a sweet brown sugar streusel and an optional eggnog glaze, this cake can be baked in a 9×13 inch pan or a 10-cup bundt pan. It offers a festive breakfast or dessert option, with an overnight assembly option for convenience.

Ingredients

Cake Batter

  • ½ cup butter, softened
  • 1 cup granulated sugar (High Altitude: ¾ cup)
  • 2 large eggs
  • 1 cup eggnog (High Altitude: add an extra tablespoon or two)
  • 1 cup plain Greek yogurt (or sour cream)
  • 1 teaspoon vanilla extract (or rum extract)
  • 2 ½ cups unbleached all-purpose flour (add ¼ cup for High Altitude)
  • 1 ½ teaspoons baking powder (reduce to 1 teaspoon for High Altitude)
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon nutmeg

Brown Sugar Streusel Topping

  • ½ cup brown sugar (light or dark)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, room temperature
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup chopped pecans (optional)

Eggnog Glaze

  • ½ cup powdered sugar
  • 1 tablespoon eggnog
  • ⅛ teaspoon nutmeg

Instructions

  1. Prepare your baking pan: Grease your 9×13 inch or 10-cup bundt pan thoroughly using a flour-based baking spray or butter it well and dust lightly with flour to prevent sticking.
  2. Preheat oven: Heat your oven to 350°F (375°F if at high altitude) to ensure it’s at the right temperature before baking.
  3. Make the Brown Sugar Streusel Topping: In a small bowl or sealable bag, combine brown sugar, butter, cinnamon, nutmeg, and pecans if using. Mix with hands or a fork until the mixture sticks together when squeezed. Set aside.
  4. Cream butter and sugar: In a large bowl or stand mixer, beat softened butter and granulated sugar until light, fluffy, and fully combined.
  5. Add eggs: Add eggs one at a time, beating on low speed for 1 minute after each addition, scraping the bowl sides as needed to ensure even mixing.
  6. Combine wet ingredients: In a separate bowl, whisk together eggnog, Greek yogurt, and vanilla extract. Using a larger measuring cup makes combining easier.
  7. Whisk dry ingredients: In a large bowl, sift or whisk together flour, baking powder, baking soda, salt, and nutmeg until well incorporated.
  8. Combine wet and dry mixtures: Add the flour mixture and the eggnog mixture alternately in ½ cup increments to the butter mixture, beating well after each addition. Scrape bowl sides and mix on medium speed for 1 minute at the end to ensure thorough mixing.
  9. Assemble cake in the pan: Spread the batter evenly into the prepared pan. For streusel on top, sprinkle the topping evenly over the batter and gently press if desired. For bundt pans, you can layer batter, streusel, and then batter again for a streusel center.
  10. Bake the cake: Place the pan on the center oven rack. Bake 30-35 minutes for 9×13 pan or 40-50 minutes for bundt pan, or until a toothpick inserted comes out mostly clean with a few moist crumbs.
  11. Cool the cake: Remove from oven and cool in pan on a rack for 10 minutes. Then invert onto a cooling rack to cool completely.
  12. Overnight option: If desired, assemble cake through the streusel topping the night before, cover, and refrigerate. Bring to room temperature while preheating oven then bake as directed.
  13. Make the eggnog glaze: Once cooled 10-20 minutes, whisk powdered sugar, eggnog, and nutmeg together, adding eggnog in small amounts until desired drizzling consistency is reached. Drizzle over cake. For bundt cakes, consider doubling glaze quantity to cover generously.

Notes

  • For high altitude baking, reduce sugar and baking powder and increase flour slightly as noted.
  • The streusel topping can be added the night before or the morning of baking without affecting texture.
  • Using a bundt pan offers the option to layer streusel in the center for a more textured cake.
  • Eggnog glaze adds extra moistness and flavor but is optional.
  • Use a flour-based baking spray for best release from pans.
  • Allow cake to cool sufficiently before glazing to prevent melting.

Find it online: https://bitezly.com/eggnog-coffee-cake-with-brown-sugar-streusel-and-eggnog-glaze-recipe/