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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Eggnog makes a delicious addition to this quick coffee cake. Canned eggnog is a fine option if you can't find fresh. Ingredients:
2 tablespoons fine, dry breadcrumbs |
2 cups all-purpose flour |
1 cup sugar |
1/2 teaspoon salt |
3/4 cup butter, cut into pieces |
2 teaspoons baking powder |
3/4 teaspoon freshly grated nutmeg, divided |
1 cup refrigerated eggnog |
1 large egg, lightly beaten |
3 tablespoons bourbon |
1 teaspoon vanilla extract |
1/3 cup firmly packed dark brown sugar |
1/2 teaspoon ground cinnamon |
Directions:
1. Grease a 9 cakepan; sprinkle with breadcrumbs, and tap out excess. Set pan aside.
2. Combine flour, sugar, salt, and butter with a pastry blender until crumbly. Remove 1 cup crumb mixture; set aside. Stir baking powder and 1/4 teaspoon nutmeg into remaining crumb mixture.
3. Stir together eggnog, egg, bourbon, and vanilla. Add eggnog mixture to crumb mixture; beat at medium-high speed with an electric mixer 2 minutes. Pour batter into prepared pan.
4. Combine brown sugar, cinnamon, and remaining 1/2 teaspoon nutmeg to reserved 1 cup crumb mixture; sprinkle over batter. Bake at 375° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Serve warm or at room temperature.
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