You can make and glaze the coffee cake up to 3 days in advance and store at room temperature.
| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- Cooking spray
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs plus 1 egg yolk
- 1 tablespoon pure vanilla extract
- 1 cup sour cream
- 3/4 cup all-purpose flour
- 2/3 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch of salt
- 5 tablespoons cold unsalted butter, cut into small pieces
- 1 1/2 cups confectioners’ sugar
- 3 to 4 tablespoons eggnog
Instructions
- Make the cake: Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Whisk the flour, baking powder, nutmeg, cinnamon, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, egg yolk and vanilla until combined.
- Reduce the mixer speed to low and add the flour mixture in three batches,
- alternating with the sour cream in two batches. Increase the mixer speed to medium high and beat until well combined, about 30 seconds. Transfer the batter to the prepared pan; set aside.
- Make the topping: Combine the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Work in the butter with your fingers until clumpy. Scatter the topping over the cake batter. Bake until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes, then remove the springform ring and let cool completely.
- Make the glaze: Whisk the confectioners’ sugar with 3 tablespoons eggnog in a medium bowl until smooth. If the glaze is too thick, gradually whisk in the remaining 1 tablespoon eggnog as needed. Drizzle the glaze over the cake before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 714 |
| Total Fat | 32 g |
| Saturated Fat | 18 g |
| Carbohydrates | 101 g |
| Dietary Fiber | 1 g |
| Sugar | 67 g |
| Protein | 7 g |
| Cholesterol | 141 mg |
| Sodium | 335 mg |
Reviews
This was delicious! My oven runs a little under temp, so the time was good for me, but barely. I used a 9-inch springform pan.
Last night I mack it
Agree with gunner_doc that the cook time was a little too long. I took mine out at 55 minutes and it should have been less. It was over baked at that time. I left off the glaze as I thought there was enough sugar already, we didn’t miss it. It was good and very sweet. I think this serves more than 8.
I think the time might be a little off. I wish I would’ve kept an eye on it. 50-60 mins I would say. I used a regular 9 inch cake pan. It has very good flavor. Just left it in too long. A little dry. I will definitely make again though.