This year the holiday season was, for me, the season of Eggnog. I had heard of Eggnog before, but had never really felt the desire to try it. A hot drink made with eggs? Disgusting! Add it to my latte? Pure coffee travesty! But since nervously taking a sip of my husband’s eggnog one morning, I have been addicted – God bless America and all the eggnog recipes made within her!
I’d never really noticed eggnog in the UK. In fact, the only time I ever saw it was on the latte menu of my local Starbucks. So I was dumbfounded to discover that Eggnog had actually originated in the UK! Are we crazy?!!! How’d we let such a wonderful, comforting and deliciously divine creation escape our clutches?
But alas, the season of eggnog is now coming to an end and it will soon be time for me to bid farewell to my newfound love. So in sheer desperation to get my fix, I am sharing an Eggnog Coffee Cake Recipe – the perfect accompaniment to my eggnog latte!
Coffee cake, is another of my great American passions. Over here coffee cake is not a coffee flavoured cake as you’d imagine, but a delightfully moist sponge cake with a crumbly steusel-like topping to be enjoyed with your morning coffee. Cake, Crumble AND Eggnog, all in one divine recipe? My mouth is crying!
First you’ll need to pre-heat the oven to 425°F and grease a square cake tin. Then in a medium-sized mixing bowl, cream together the butter and sugar until smooth. Add the eggs and beat until the mixture is smooth and light coloured. Then beat in the baking powder, nutmeg, salt, and vanilla extract. Finally, beginning and ending with the flour, stir in the flour and the eggnog alternately, until completely combined. Pour the finished cake batter into the greased cake tin.
Now for the easy part, the crumb topping! Simply add all of the ingredients into a mixing bowl and stir to a crumble consistency. Be warned, do not over mix, or you’ll end up with a large ball of dough!
Sprinkle the crumb topping over the cake and place in the oven.
Bake uncovered for 30 minutes, until the top starts to brown. Then cover with tin foil and bake for another 10-15 minutes, removing the foil for the last few minutes.
To test if the cake is done, insert a toothpick into the middle of the cake. If it comes out clean, your cake is ready. Enjoy!
To make this Eggnog Coffee Cake Recipe I used the following equipment:
- Tovolo® Set of 3 Mixing Bowls with Lids
- Tovolo® Mr & Mrs Love Mini Silicone Spatulas
- Tovolo® Cupcake Silicone Spatula
- USA Pan 8″ Square Cake Pan
Readers in the UK, France, Germany, Spain & Italy can now purchase these, and other products, from the Arugula & Rocket Cookshop on Amazon.
Eggnog Coffee Cake
Ingredients:
3/4 Cup Sugar
2 Large Eggs
2½ Cups All-Purpose Flour
2 Tsp Baking Powder
1 Tsp Ground Nutmeg
½ Tsp Salt
1 Tsp Vanilla Extract
1¼ Cups Eggnog
Crumb Topping
½ Cup Sugar
½ Cup All-Purpose Flour
½ Tsp Nutmeg
3 Tbsp Butter, Melted
Instructions:
Preheat the oven to 425°F and grease a square cake tin.
In a medium-sized mixing bowl, cream together the butter and sugar till smooth. Add the eggs, beating for several minutes and scraping the bowl, till the mixture is smooth and light colored.
Beat in the baking powder, nutmeg, salt, and vanilla extract.
Beginning and ending with the flour, alternately add the flour and the eggnog into the mixture, stirring until everything is thoroughly combined.
Pour the cake batter into the greased cake tin.
Gently stir together all of the crumb topping ingredients, until it is crumbly. Be careful not to over mix.
Sprinkle the topping over the cake.
Bake uncovered for 30 minutes, until the top starts to brown.
Cover with tin foil and bake for another 10-15 minutes, removing the foil for the last few minutes.
Insert a toothpick into the middle of the cake. If it comes out clean, the cake is done.
Allow to cool before cutting.
Arugula & Rocket 