06 December 2014

Happy St. Nicholas Day!  Later this afternoon our church is hosting a big St. Nicholas Festival with snacks, crafts, storytime, Irish step dancers, and of course, St. Nicholas himself (played by my husband).  And Christmas caroling in the neighborhood.  It's going to be lots of fun and we hope to see many families from our community.  

Now that Thanksgiving is over, I am totally on board with all things Christmas.  I have already made my favorite Christmas-y dessert, Peppermint Crunch Brownies.  They are so good.  I love anything and everything peppermint and chocolate this time of year.  Another great Christmas flavor is eggnog.  Some people love it, some people hate it, but did you know you don't have to drink it to enjoy it?  I love baking with it.  Remember my Cranberry Eggnog White Chocolate Muffins from a few years ago?  Today I've got another great breakfast goodie starring eggnog that you will love.  I got the recipe from Dinners, Dishes, and Desserts (the glaze is from Mandy's Recipe Box).  

Eggnog Coffee Cake

1½ cup sugar, divided
1 cup butter, softened, divided
1 cup + 1 tbsp eggnog
1 cup sour cream 
2 eggs
1 tsp almond extract
3½ cups flour, divided
1½ tsp baking powder
½ tsp baking soda
1 tsp salt
½ cup brown sugar
1 tsp nutmeg
½ cup powdered sugar

Preheat oven to 350°. Coat a 9x13” baking dish with baking spray.

In a mixing bowl, cream together 1 cup sugar and ½ cup butter.  Stir in the 1 cup eggnog, sour cream, eggs, and almond extract.  

In a separate bowl, mix together 2½ cups flour, baking powder, baking soda, and salt.  Add the dry ingredients to the wet ingredients, stirring gently until just combined.  Pour batter into the prepared baking dish.

In a small bowl, using a pastry blender or a fork, combine the remaining ½ cup sugar, remaining ½ cup butter, remaining 1 cup flour, brown sugar, and nutmeg.  Sprinkle over the batter.

Bake for 25­35 minutes, until a toothpick inserted comes out clean.  Let cool 20 minutes before adding the glaze.  For the glaze, combine the powdered sugar and remaining 1 tbsp eggnog.  Add more eggnog if necessary to get the desired consistency.  Drizzle over cooled cake.  Serve warm or room temperature.

Makes 15 servings.

This coffee cake is so good.  The eggnog and the sour cream make it so moist and tender.  The eggnog, almond extract, and nutmeg combine to give this such a great holiday taste.  This really is a great holiday treat and would be awesome for Christmas morning. If you want to make it ahead, you can refrigerate it after pouring the batter into the baking dish.  Then in the morning, sprinkle the struesel topping on and bake. 

I am off to bake a bunch of loaves of Irish Soda Bread and a few pans of Irish Cream Brownies for today's St. Nicholas Festival.  I hope you get the chance to bake something fun this weekend!

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