Egg Nog Coffee Cake with Brown Sugar Crumble

Egg Nog Coffee Cake with Brown Sugar Crumble

Classic comfort food, this shepherd’s pie has all the hearty goodness you remember from your childhood, but even better with AE real sour cream dip. Use ground turkey or a frozen veggie combo of your choice to put your own signature spin on the dish.
Adapted from Sweet Anna's
20 minutes prep time
Prep Time

20 minutes

serves 12
Serves

12

35 to 45 minutes cook time
Cook Time

35 to 45 minutes

medium difficulty
Difficulty

medium

Directions

  • 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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