Prep Time
20 minutes
Serves
12
Cook Time
35 to 45 minutes
Difficulty
medium
Directions
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1
Preheat the oven to 350ºF. Coat a 9×13″ baking pan with nonstick cooking spray.
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2
In a medium bowl, mix together the crumble topping ingredients until well mixed. Set aside.
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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.
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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.
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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!
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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.
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