Christmas is definitely in my top two of holidays because it’s the time of year it’s socially acceptable to eat dessert with everything. I’ve mentioned before that I have a big sweet tooth, so this time of year is actually the worst for me because I have no willpower. And I’m finding that I’ll never be able to make the millions of holiday treats exist on Pinterest. It’s kind of disappointing, but I’m going to try my best to make as many as possible.
I’ve been on kind of an eggnog kick this year and I have never really cared about eggnog at all. I had my first eggnog latte from Starbucks this year and turns out it is amazing. I also picked up some Trader Joe’s eggnog which is supposed to be the best of grocery store eggnogs apparently. Of course it’s delicious. Honestly, I can’t drink an entire quart of eggnog though and that’s all it comes in. So I tried to find a way to use some of it up without having to drink it all.
I found a few recipes for eggnog coffee cake and knew immediately that was the perfect holiday treat. I used the best parts of a few different recipes I found to make this super easy breakfast. You’re going to want to make this ahead of time for all your holiday festivities.
1/2 cup butter, softened
2 large eggs
1 cup sugar
1 cup eggnog
1 cup sour cream
1 tsp vanilla extract
2 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup sugar
2 tbsp flour
2 tbsp butter, softened
1/2 tsp ground cinnamon
1/2 cup powdered sugar
1 tbsp eggnog
I said this is super easy to make and it is, but you’ll need a few separate bowls to make everything. So prep yourself for that reality.
First things first, preheat your oven to 350 degrees. Spray your 9 x 13 baking pan with nonstick spray (I use coconut oil spray).
To make the coffee cake, first you want to cream your butter and sugar in a large bowl until they are blended. Then add the eggs one at a time, beating well after adding each one.
In a small bowl, whisk your eggnog, sour cream, and vanilla together.
In another small bowl, mix together flour, baking powder, baking soda, and salt.
Add in the flour mixture to the butter mixture a bit at a time and alternate with adding the eggnog mix. Beat well after each addition. Once it’s all well mixed, pour into the baking dish.
Next you’ll make your topping. In yet another small bowl, mix together all your ingredients until it’s well blended. You’ll probably have to use your hands to get the sand-like texture you want with the butter. Don’t be afraid to get a little messy, this baby is worth it.
Sprinkle your topping over the batter. Then pop it in the oven for 35-40 minutes. 35 minutes was absolutely perfect for mine. Your knife/toothpick should be clean when you test the center.
To make your glaze, just beat together the powdered sugar and eggnog. If you’re using this as an adult dessert, this would be a good time to add some booze to the glaze. Once you take the cake out of the oven, drizzle the icing over the top. Also note, I went pretty light on the glaze, you could just add a bit more of each ingredient to make more, it’s not really a science.
Then cut it up and enjoy like 5 pieces for yourself because it’s that good. I could have easily eaten this entire cake by myself it was so good. It’s not overly sweet, so it makes a great breakfast cake or a dessert. It would be perfect with all your favorite holiday drinks.