There is one episode of Fresh Prince of Bel-Air where Geoffrey, the butler, is drinking eggnog the entire show. He drinks glass after glass like his life depended on it, while thoroughly enjoying every gulp (mostly because of the alcohol, I’m sure). As silly as it sounds, that one episode spurred my curiosity about this holiday drink. Many people told me that eggnog is not as tasty as it appears, so until I finally try a glass, I will stick to eggnog inspired desserts. If the beverage tastes anything like this eggnog coffee cake, sign me up for a glass!
- 1/4 cup old-fashioned rolled oats
- 1/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, chilled
- 1/4 cup pecans, toasted and chopped
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1 1/2 teaspoons freshly ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1/2 cup milk
- 1/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
For the complete recipe click here
**Helpful tips and common mistakes
The beauty of coffeecakes is that there are so many variations yet they are all easy to prepare. This eggnog variation is no different yet has a special crumble to make this cake spectacular.
When making the crumble, make sure to mix until the ingredients are well-combined. Foolishly, I quickly mixed the ingredients rather than thoroughly incorporating them into one another. The butter was not broken up small enough, making the crumble inconsistent; nevertheless, the flavor and seasonings were spot on.
When pouring the batter into the cake pan, layer it with the crumble to create a little surprise in the center of the coffeecake.
Bake the eggnog coffeecake until golden brown and let cool before removing it from the mold. Inverting the cake can be a little tricky, but as long as you have a large plate and two steady hands, you should be good to go.
I was initially surprised with the amount of nutmeg in the recipe, but it is this specific spice that really makes the eggnog coffee cake taste like eggnog. I appreciated the bits of pecans throughout the moist and light cake, while the cake itself was the perfect amount of sweetness. Unlike other coffeecakes that are loaded on sugar, this one is more refined. Now time for that eggnog!