Eggnog Coffee Cake

I'm testing some new holiday recipes. This one came from Christmas with Southern Living 2001. I have no idea why I haven't tried this before since I love eggnog so much. I will definitely be making this again and again.






The original recipe said to serve warm or at room temperature. It's even better if you make it a day ahead of when you'd like to serve it. After it's cooled, cover it and let it sit overnight, the flavors improve noticeably.

EGGNOG COFFEE CAKE

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

Grease a 9" cakepan; sprinkle with breadcrumbs, and tap out excess. Set pan aside.

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.

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.

Combine brown sugar, cinnamon, and remaining 1/2 teaspoon nutmeg to reserved 1 cup crumb mixture; sprinkle over batter.

Bake at 375 degrees for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.