Christmas morning…the long awaited dash to the tree and the ripping open of presents. Atleast those of you with small children know what I’m talking about. I caution my kids not to wake me until the sun comes up, but I don’t think that has happened yet. You can bet at the first crack of light they’re tapping my back, begging me to get out of bed. I guess I can’t blame them; I did it to my poor, tired parents too. By the time the gift frenzy is over and you’re still picking up wrapping paper scraps and those pesky sticker tags, breakfast is long gone. But what if you could have a delicious piece of eggnog coffee cake while the presents were opened? In the time it takes you to pour a fresh cup of coffee, you can have this eggnog coffee cake for breakfast too.
The key to breakfast success on Christmas morning, short of having a personal chef, is to make this eggnog coffee cake ahead of time. It can be made up to three days in advance and kept on the counter (covered of course). You’ll need to pull out a springform pan and grease it lightly while you heat the oven to 350 degrees.
In a medium-sized bowl, whisk together 2 cups of flour and 1 teaspoon each of baking powder and nutmeg. You’ll also need a 1/2 teaspoon each of cinnamon, baking soda, and salt.
In a separate large bowl, cream together 10 tablespoons of unsalted butter and a cup of sugar. It works best if the butter is room temperature and the mixer is on medium speed.
Beat in 2 eggs plus another egg yolk and a tablespoon of pure vanilla extract. Then mix in 1 cup of sour cream. Beat the mixture for about 3 minutes or until it is light and fluffy. When the wet ingredients are combined, slowly incorporate the dry ingredients a little at a time. Increase the mixer speed to high and mix each batch for 30 seconds.
Pour the eggnog coffee cake into the springform pan and smooth the top with a spatula.
Now for my favorite part: the crumble top! Mix together 3/4 cup of flour, 2/3 cup of brown sugar, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Toss in a pinch of salt.
Use a pastry cutter to cut in 5 tablespoons of cold, unsalted butter. You want the mixture to resemble small pea-sized crumbs so that you can get that nice crunch on top of the egg nog coffee cake.
Spread the crumble topping over the batter and bake it at 350 degrees for an hour or until an inserted toothpick comes out clean.
When the eggnog coffee cake has completely cooled and you’ve removed it from the springform pan, cover it with a simple glaze. You can do this by combining 1 1/2 cups of powdered sugar and 3-4 tablespoons of eggnog. Lightly drizzle it on top.
I initially made this eggnog coffee cake for my Sunday School class. I liked that I could make it the night before and have it ready to go first thing in the morning. Then it hit me! This would be a perfect way to save time on Christmas Eve or Christmas Day when things can get a bit crazy. It also travels nicely in a covered cake transporter.
The inside is nice and fluffy but the top has just the right amount of crunch. The eggnog flavor is subtle enough to work for breakfast but it’s sweet enough to be a dessert. Really, eggnog coffee cake is the best of both worlds.
If eggnog isn’t your thing but you still want to bake something special for Christmas morning, how about trying a bright and flavorful Cranberry Orange Bread or some Mini Blueberry Peach Scones. Both are so pretty and delicate; they make the perfect Christmas treat. For more baking ideas, follow me on Pinterest. Happy cooking y’all!
- For the cake:
- 2 cups flour
- 1 tsp each baking powder and nutmeg
- ½ tsp each cinnamon, baking soda, and salt
- 10 Tbsp unsalted butter at room temperature
- 1 cup sugar
- 2 eggs plus an extra egg yolk
- 1 Tbsp vanilla extract
- 1 cup sour cream
- For the topping:
- ¾ cup flour
- ⅔ cup brown sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- pinch of salt
- 5 Tbsp cold unsalted butter, cubed
- For the glaze:
- 1½ cups powdered sugar
- 3-4 Tbsp eggnog
- Heat oven to 350 degrees and grease a 9 inch springform pan.
- Mix the dry ingredients for the cake and set aside.
- Beat the butter and sugar with a hand mixer on medium speed until fluffy.
- Beat in the eggs, yolk, and vanilla. Add sour cream and mix again.
- Reduce mixer speed and slowly add in the dry ingredients in 3 batches.
- Mix well between batches. Increase mixer speed and beat for 30 seconds more.
- Transfer the batter to the springform pan and set aside.
- Mix the topping ingredients together in a medium sized bowl.
- Cut in the butter until pea-sized crumbles form.
- Sprinkle the topping over the batter.
- Bake at 350 degrees for an hour or until an inserted toothpick comes out clean.
- Remove to cool on a wire rack. Let cool completely before adding glaze.
- Mix glaze ingredients and drizzle over the cooled eggnog coffee cake.
- Serve immediately or store covered up to 3 days.