A mouthwatering, soft, spiced Eggnog Cake with a Pecan Oat Streusel and an Eggnog Glaze..this cake will not be forgotten!
I asked a few weeks back on Facebook who likes eggnog and it was pretty split down the middle..but a lot of people that won’t drink with it, still bake with it! Which is what I like to hear! I’ve used it a bit for baking, and I’m definitely not opposed to a good rum and nutmeg spiked nogg this time of year! 😉
I have a serious question…do you feel totally justified and find it completely acceptable to eat cake for breakfast if it’s coffee cake?! Because I do. I mean, it IS called coffee cake, so you’re supposed to eat it while drinking your coffee, right? The guilt is completely gone, because it’s like eating any other sweet breakfast…scones, danishes, pancakes loaded with sugahhh..
Plus, it’s The Holidays! It’s okay to eat cake for breakfast, lunch, and dinner right now! And so I will.
I’ve made this Eggnog Cake three times..in a week. It’s phenomenal. And I don’t say that lightly, neither does my mom, I promise. The last dessert that she went completely crazy over were my Double Chocolate Raspberry Shortbread Bars..this cake is Christmas cake perfection.
The streusel is worth eating with a spoon, and the glaze is drinkable…every aspect of this eggnog coffee cake is mouthwatering.
You should definitely be making this for Christmas Morning, or to bring to your next holiday get together, or really just for yourself and your family this weekend, because it’s wonderful. You will love it because it’s soft and crumby, perfectly sweetened, and unlike many eggnog desserts, you can really get a good hint of eggnog in there!
A mouthwatering, soft, spiced Eggnog Cake with a Pecan Oat Streusel and an Eggnog Glaze..this cake will not be forgotten!
Ingredients
- Cooking Spray
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 cup full-fat eggnog
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 1 ½ cups all purpose flour
- 1 cup cake flour
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup packed brown sugar
- 1 cup old fashioned rolled oats
- ½ cup all purpose flour
- 2/3 cup pecans
- ¼ cup cold butter, cut into tablespoons
- 1 teaspoon cinnamon
- 1 ½ Tablespoons Eggnog
- ¾ cup powdered sugar
- Pinch of nutmeg
Directions
- Preheat oven to 350°. Spray the Bundt pan with the cooking spray. (Make sure you get all the nooks and crannies!) Then flour your pan.
- In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugars for 2-3 minutes.
- Beat in the eggs one at a time, scraping down the sides as you go.
- Add the eggnog, sour cream, and vanilla, beat until mixed though.
- Sift in the all-purpose and cake flour, sprinkle on the nutmeg, cinnamon, baking powder, baking soda, and salt.
- Mix until just combined. Finish by using a rubber spatula and scraping down the sides and bottom of the bowl, and stir together. Set aside.
- To make the Streusel; In a food processor, add the brown sugar, oats, flour, pecans, and cinnamon. Pulse until it’s in a loose flour-like consistency, about 30-40 seconds.
- Cut in the cold butter and pulse until butter is mixed through and the streusel can be pinched together.
- You’re going to divide the streusel into four different parts, so don’t’ use it all at once! Start by sprinkling ¼ of the streusel into the bottom of the greased and floured Bundt pan. Scoop half of your cake batter onto the streusel, the batter is thick, so you may need to help it along to fully cover it. Then sprinkle about ½ of what is left of the streusel onto the batter (This is where you want to use the most streusel!) Pour in the remaining cake batter, and make sure it’s spread evenly. Sprinkle half of what’s remaining of the streusel, on the top of the batter.
- Pop in the pre-heated oven for 45 minutes. Stick a slim knife or toothpick in to check it’s doneness, and if it comes out wet, start the timer for another 5 minutes. Continue this pattern until a knife comes out clean. (The first time I made this, my cake took a full hour, the second time, it was 50 minutes. So be sure to check it!)
- Once it’s done, remove from the oven and allow it to cool in the pan for about 10 minutes before carefully flipping the cake onto a cake stand or plate.
- Allow the cake to cool through completely before adding the glaze.
- To make the glaze, mix together the eggnog, powdered sugar, and nutmeg with a fork until smooth.
- Pour over the cake, around the entire top. Sprinkle with the remaining streusel and serve!
Adapted from my Sour Cream Coffee Cake