Egg Nog Coffee Cake with Brown Sugar Crumble

Directions

• 1

  Preheat the oven to 350ºF. Coat a 9×13″ baking pan with nonstick cooking spray.

  Back to Ingredients

• 2

  In a medium bowl, mix together the crumble topping ingredients until well mixed. Set aside.

  Back to Ingredients

• 3

  In a large bowl, cream together 1 cup sugar and 1/2 cup butter until well blended and smooth. Beat in the eggnog, sour cream, eggs until blended.

  Back to Ingredients

• 4

  In a separate bowl, whisk together the flour, baking powder, baking soda, salt & 1/2 teaspoon nutmeg. Stir this mixture into the wet ingredients until just blended.

  Back to Ingredients

• 5

  Spread the batter into the greased pan and sprinkle the crumble topping mixture in little chunks all over the top.* Bake for 35-45 minutes, until a toothpick inserted in the center comes out clean!

  Back to Ingredients

• 6

  The coffee cake can be refrigerated at this point and baked the following day. Let the cake sit for 30-45 minutes to come to room temperature and then bake as directed.

  Back to Ingredients