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Close-up of eggnog coffee cake with a cinnamon crumble and glaze, showing its deliciously spiced, moist texture.

Eggnog Coffee Cake

A Christmas-morning coffee cake: a nutmeg-and-cinnamon sour cream cake under a buttery brown sugar crumble, baked in a springform pan and drizzled with an eggnog glaze once cooled.
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Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoons unsalted butter room temperature
  • 1 cup sugar
  • 2 eggs plus 1 egg yolk
  • 1 tablespoon pure vanilla extract
  • 1 cup sour cream
Crumble topping
  • 3/4 cup flour
  • 2/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 pinch salt
  • 5 tablespoons cold unsalted butter
Eggnog glaze
  • 1 1/2 cups powdered sugar
  • 3-4 tablespoons eggnog

Method
 

  1. Heat the oven to 350°F and lightly grease a 9-inch springform pan.
  2. Whisk the flour, baking powder, nutmeg, cinnamon, baking soda and salt.
  3. Cream the butter and sugar on medium speed. Beat in the eggs, egg yolk and vanilla, then the sour cream, about 3 minutes until light and fluffy.
  4. Add the dry ingredients a little at a time, beating 30 seconds on high after each addition. Pour into the pan and smooth the top.
  5. Mix the crumble flour, brown sugar, cinnamon, nutmeg and salt and cut in the cold butter until pea-sized crumbs form. Spread over the batter.
  6. Bake about 1 hour, until a toothpick comes out clean. Cool completely and remove from the pan.
  7. Whisk the powdered sugar with the eggnog and drizzle lightly over the cake.

Notes

Make it the night before so it is ready for Christmas morning with coffee.