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.

Fresh Blueberry Coffee Cake

I’m not one for muffins or cakes in the morning (although I am a sucker for doughnuts on those rare occasions), but when the calendar turns to August, I really get a hankering for my Aunt Freda’s blueberry coffee cake made with fresh local berries. I’ll get up on a lazy Sunday morning, when the morning temperature is a little bit cooler than it’s been, and pull out this recipe to warm the kitchen. All told it takes about an hour, and who doesn’t have that on a Sunday morning?

I’ve made this with frozen berries in the winter, but it’s just not the same. I’ve included my “lighter” version for the topping, but who wants that? I’ll just take an extra long walk in the afternoon, but only after I’ve finished my cake and coffee.

Fresh Blueberry Coffee Cake
Preheat oven to 350 degrees

1 3/4 cup flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 well-beaten egg
1/2 cup milk
1/3 cup oil (canola or another light colored and flavored)
1 cup fresh blueberries,mixed with 1-2 TBS sugar (I only use two tablespoons if the berries are sour.)

Topping
4 TBS. butter (I use 3 TBS.)
1/2 cup flour (I use 1/4 cup)
1/2 cup sugar (I use 1/4 cup)

Sift dry ingredients into a deep, medium bowl and make a well in the center. Mix egg, milk, and oil together in separate bowl, and pour into well. Carefully stir in blueberries and sugar. Mix until combined. Add topping and pour into a 9” greased pie pan. Bake at 350 degrees for 35 minutes or until done.

*Chris’s addition: When the cake is almost done, I put a tiny dash of cinnamon and nutmeg on top.