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.

Top Heavy Crumb Cake

Don't worry Mom, I only had a little and sent the rest to the office with my hubby.

Food in picture is actually smaller than it appears. That's a small plate. You can cut these up in really small pieces and still be satisfied.

TOP HEAVY CRUMB CAKE

Cake:
1 box yellow cake mix
1 box (4 serving) vanilla instant pudding mix
4 eggs
1 cup water
1/3 cup vegetable oil

Crumb Topping:
4 cups flour
2/3 cup light brown sugar
2/3 cup granulated sugar
1 tablespoon cinnamon
1 1/2 teaspoons vanilla
3 sticks butter, melted (Yes, that really says three sticks of butter!)

Combine all of cake ingredients in a large bowl. Beat at medium speed with an electric mixer for about 2 minutes. Grease a large jelly roll type pan (15x10x1). Pour just enough cake batter into prepared pan to cover the bottom (maybe 1/2 inch of batter); you will not use all of the cake batter. (Bake the rest in another pan for another use.)

Bake at 350 degrees for 10 to 15 minutes or until it can hold the crumbs.

Meanwhile, mix all of the dry ingredients of the crumb topping in a large bowl. Drizzle melted butter into dry ingredients slowly, using a fork to mix and form large crumbs. Add vanilla and mix. Put aside until ready to use.

After initial baking, carefully crumble the crumb topping onto the cake, covering completely. Bake for about 15 minutes more or until toothpick inserted into center comes out clean. When cake is cool, you can sprinkle with confectioner’s sugar if desired.

Note: I used one 13x9x2 pan and one 9x9x2 pan instead of the jelly roll type pan (I was concerned about the crumbs falling off the edge of a one inch deep pan). I also used more of the cake batter than suggested, so my crumb cake is not really top heavy, but about half cake and half crumb topping.

Yield: at least 30 servings, if not more

Blueberry Coffee Cake

Quick! Make this while the blueberries are still in season and on sale!

BLUEBERRY COFFEE CAKE

1 3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup milk
2 cups blueberries

Topping:
1/4 cup butter, softened
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon

Combine flour, baking powder and salt. Set aside.

Cream together butter, sugar and egg until fluffy. To the creamed mixture, add alternately about a third of the dry ingredients and a third of the milk. Continue adding and mixing until mixture is combined. Batter will be very thick. Gently fold in blueberries.

Grease and flour a 9 inch square or 10 inch round pan. Pour batter into the pan and spread out evenly. Combine and mix the topping ingredients until crumbly. Spread over blueberry mixture.
Bake at 350 degrees for about 40 - 45 minutes. Serve warm.