I know I’ve been on an eggnog binge (kinda) lately with all these baking with eggnog. In just a few weeks, there won’t be any left in the stores so I thought I take this opportunity to go crazy with it. Chris and I picked up a couple of bottles of aged spice rum at the Duty-free shop in Mexico. We added some into our eggnog last night and it tasted fantastic! This aged spice rum is smooth and has a very slight hint of sweetness so I thought it would be phenomenal in this Eggnog Coffee Cake. If you like eggnog and you like coffee cake, you’ll dig this one.
Ingredients:
Crumb Topping:
- 1/2 cup of dark muscovado sugar
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of freshly grated nutmeg
- 1/4 cup of unsalted butter, softened
* this rendered a lot of crumb topping so feel free to scale it back.
Coffee Cake:
- 1/2 cup of brown sugar
- 1/4 cup of unsalted butter, melted and cooled
- 1 cup of eggnog
- 1 egg
- 2 teaspoons of aged spiced rum (brandy or bourbon works here too or you can use vanilla extract)
- 1 1/4 cups of all-purpose flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of salt
Preparation:
Preheat the oven to 350 degrees F. Grease a 8-inch square baking pan.
Crumb topping first. In a small bowl combine dark muscovado sugar, flour, nutmeg and butter. Use your fingers to mix until you have a crumbly mixture and set aside.
Using a stand mixer (or mix by hand) add together sugar and butter. Mix until smooth. Then add eggnog, egg and rum. Beat until well combined. In a separate bowl whisk together flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the eggnog mixture until
just combined.
Pour batter into the greased pan and sprinkle crumb topping mixture evenly over the top. Bake for 25-30 minutes or until toothpick/tester inserted into the center comes out clean. Let the coffee cake cool in the pan on the cooling rack.
Adapted from Dinners, Dishes, and Desserts
uni homemaker 
This looks incredible! What a great idea.
Thank you for the lovely comment! 🙂
Never tried eggnog but I think I will give this a go this christmas, great unusual recipe. Keep it up !
Thank you! It’s a must try at least once. I enjoy it mostly in baked goods and lattes.
This sounds relatively easy to make. Really must get more into baking. Problem is, I’m cooking for one.
I’m bake for two and give the rest away to friends, family, or my husband’s coworkers. That way, I get to taste it but not get fat by eating the rest. 😀
HaHaHa! How very clever!
Such a lovely coffee cake! I’ll sub the eggnog with buttermilk or yogurt. That would work, won’t it?
Thanks! Buttermilk would work great in this one.
This looks oh so yummy! I love eggnog as well but would have never thought to bake with it in place of milk – brilliant! Beautiful pics too!
Thanks so much Lindsay! You always have such lovely comments. 🙂
Omg!! This looks so good. And I love spiced Rum… I picked up a bottle from Barbados a few years back. Their famous for their Rum cakes too.
-JulieC
Thanks Julie! It was absolutely delicious. Oooh, spiced rum from Barbados –that would be yummy! Would be interested in seeing the rum cake recipe on your blog if you plan on making it. 🙂
hummm…this would be nice for christmas morning… very festive flavors…lovely as always…sarah
Thanks Sarah. Eggnog really do impart a lovely flavor and texture in this coffee cake, not to mention the crumb toppings –it’s just delicious!
I loved the crumb topping, I have a new friend and his name is Muscovado. 🙂
Yes, every baked goods is better with muscovado! 🙂
I have never eaten eggnog in food. Loving your eggnog series! This looks like a perfect coffee cake; delicious 🙂
Thanks Judy! Eggnog imparts great flavor and texture in this coffee cake. 🙂
Once again my kind of breakfast food. I still have not seen egg nog in Hong Kong so maybe I will have to try to make some from scratch. Have a super weekend. BAM
Thanks BAM! 🙂 I believe eggnog is a US thing. You can always substitute eggnog for buttermilk.
That sounds so yummy! I will need to try this out while the egg nog is still around! 🙂
Thanks Nancy! I know I’ll miss the eggnog terribly when the holiday is over. 😀 I really enjoyed baking with them.
Hi Anne! This sounds really interesting, I will try substituting buttermilk for eggnog as I don’t really see them in my local supermarkets. Thanks for sharing such a yummy recipe!
Thanks Jasline for popping over! 🙂
I’ve never thought to put eggnog in food before…maybe I’m just behind on this but this looks amazing! The eggnog & rum would spice up coffee cake for sure
Oh it sure did spice up the coffee cake and it was so tasty too. 😉
I like. And I noticed an ad on your blog now. Hope you are getting some $$ out if it. Cha-ching.
Thank you! 🙂 That ad isn’t mine. I think when a site generates enough traffic, WordPress will throw an ad in there at the bottom. I’ve seen this with other blogs too.
This looks super awesome – gonna try it, for sure! Hey, what’s not to like – eggnog and rum – sounds perfect!!
Thank you! They went quick.
I lived in the island/country of Malta for eight years – and had to learn to “substitute” quite often…. I was wondering, if eggnog isn’t available in all countries (and it isn’t here in the States, except for perhaps two months), couldn’t “homemade” eggnog be made and subsituted for the commerical eggnog. After all, eggnog is just eggs, cream/milk and spices like cinnamon and nutmeg!! And, if someone was afraid of using raw eggs in the eggnog, it would end up being cooked anyway, as part of the coffee cake!
A fellow blogger, Under the Blue Gum tree, adapted one of my eggnog muffin recipes and made her own eggnog, as she’s unable to get that ingredient in South Africa.
http://underthebluegumtree.com/2012/12/05/eggnog-and-dark-chocolate-muffins/
So yes, you can always make it yourself if it’s not accessible.
Gonna check out the recipe for the Eggnog & Dark Chocolate Muffin recipe!!