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Eggnog Coffee Cake with Butter Crumb Topping Recipe

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4.4 from 14 reviews

This Eggnog Coffee Cake combines the rich, creamy flavor of eggnog with a moist cake recipe, topped with a buttery crumb topping and finished with a spiced glaze. Perfect for breakfast or holiday gatherings, it’s a festive treat that elevates traditional coffee cake with seasonal spices and creamy indulgence.

Ingredients

Cake

  • 1/2 cup butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2/3 cup egg nog
  • 1/4 cup sour cream

Crumb Topping

  • 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

Glaze

  • 3/4 cup powdered sugar
  • 4–5 tbsp egg nog
  • Pinch cinnamon
  • Pinch nutmeg

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 9×9 inch baking pan lightly with non-stick spray and set it aside to use later.
  2. Mix Cake Base: In a medium bowl, combine 1/2 cup softened butter, 1/4 cup granulated sugar, and 1/2 cup packed brown sugar. Beat together with a hand mixer or stand mixer until creamy. Add in 1 egg and 1 tsp vanilla extract and blend well to incorporate.
  3. Add Dry Ingredients: To the butter mixture, add 1 1/2 cups all-purpose flour, 1/2 tsp salt, and 2 tsp baking powder. Mix just until combined, the mixture will be slightly crumbly which is expected.
  4. Incorporate Egg Nog and Sour Cream: Pour in 2/3 cup egg nog and 1/4 cup sour cream all at once, then mix gently until a smooth cake batter forms. Pour the batter evenly into your prepared baking pan.
  5. Prepare Crumb Topping: In a separate medium bowl, combine 1/2 cup softened butter, 3/4 cup packed brown sugar, 1 cup flour, 1 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Cut the butter into the dry ingredients using a pastry cutter or fingers until you have coarse crumbs. Be careful not to overmix to avoid creating a paste.
  6. Top the Cake Batter: Sprinkle the crumb topping evenly over the cake batter in a thick layer to cover the surface.
  7. Bake the Cake: Place the pan in the oven and bake for 40-45 minutes, or until a toothpick inserted near the center comes out clean and the topping is golden brown.
  8. Make the Glaze: While the cake is cooling, whisk together 3/4 cup powdered sugar, 4-5 tablespoons egg nog, and a pinch each of cinnamon and nutmeg until smooth and drizzly.
  9. Glaze and Serve: Once the cake has cooled, drizzle the spiced eggnog glaze evenly over the top. Slice and serve immediately or store covered.

Notes

  • Store the eggnog coffee cake covered at room temperature or in the refrigerator for up to 4 days.
  • The cake can be frozen for up to 3 months; wrap tightly before freezing.
  • Use full-fat egg nog and sour cream for best moisture and flavor.
  • For a dairy-free version, substitute egg nog and butter with plant-based alternatives.

Find it online: https://bitezly.com/eggnog-coffee-cake-with-butter-crumb-topping-recipe/