Merry Christmas!

vintage_christmas_girl_baking_cookies_poster-p228519991634616872836v_500 I thought I would pop in early this week to wish you a Merry Christmas and to give you one last holiday recipe for 2013! And it is one you can easily make to serve on Christmas morning if you like!

I love eggnog and eggnog flavored anything, be it ice cream, lattes, or coffee. Anytime I see something eggnog flavored, I will try it! So when I found this recipe for Eggnog Coffee Cake, I knew I had to make it.

Moist, easy to make, I cut this into half and tucked some into the freezer for a lazy Sunday morning later on this winter!

Merry Christmas!

Eggnog Coffee Cake
This recipe originally appeared in the December 2013 issue of Cooking Light.

Crumble:

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 chopped pecans, toasted

Cake:

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 large egg
1 large egg yolk
1/2 cup 2% reduced-fat milk
1/4 cup reduced-fat sour cream
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons vanilla extract
Baking spray with flour

Preparation
1. Preheat oven to 350°.

2. To prepare crumble, combine first 4 ingredients in a bowl, stirring with a whisk. Cut in 2 tablespoons butter using a pastry blender or two knives until mixture resembles coarse meal. Stir in toasted pecans.

3. To prepare cake, weigh or lightly spoon 6.75 ounces flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour and next 4 ingredients (through 1/4 teaspoon salt); stir with a whisk. Place 3 tablespoons butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until well combined. Add whole egg and egg yolk, 1 at a time, beating well after each addition. Add milk, sour cream, and vanilla; beat at low speed for 1 minute or until well combined. Add the flour mixture; beat at low speed 1 minute or just until combined.

4. Spoon half of batter into an 8-inch round metal cake pan coated with baking spray. Sprinkle with half of crumble mixture. Spread remaining batter over crumble, smoothing top with a spatula. Sprinkle evenly with remaining crumble mixture. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 15 minutes. Place a plate upside down on top of cake; invert onto plate. Place another plate upside down on top of cake; invert onto plate.

Advertisements

14 thoughts on “Merry Christmas!

  1. That looks like you with the rolling pin. So cute. Thank you for a wonderful year of great food. The votes are in and My Vermont Kitchen wins by a landslide – cooking blog of the year in my book.

  2. Chris . . . this “Earle” guy sounds like he has a bit of a crush on you. Be careful of people you meet on the web!! LOL!! Merry Christmas to you both . . . . maybe we’ll see you in 2014!!

  3. This sounds really good! I am looking forward to a new year of great ideas. I have started looking forward to the “cooking blog of the year” every week. Merry Christmas to you and the Eater of the house!

  4. Sounds great—are you bringing some with you for Christmas morning by any chance??
    We’re looking forward to being with you for Christmas, as always.
    Much love, Mom & Dad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s