Ingredients

1/2 cup butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla

1 1/2 cups all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

2/3 cup eggnog

1/4 cup sour cream

1/2 cup butter, softened (for crumb topping)

3/4 cup brown sugar, packed (for crumb topping)

1 cup all-purpose flour (for crumb topping)

1 1/2 teaspoons cinnamon (for crumb topping)

1/4 teaspoon nutmeg (for crumb topping)

3/4 cup powdered sugar (for glaze)

4-5 tablespoons eggnog (for glaze)

Pinch of cinnamon (for glaze)

Pinch of nutmeg (for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray a 9×9 inch baking pan with non-stick spray and set aside.

Step 2: In a medium bowl, combine 1/2 cup softened butter, granulated sugar, brown sugar, egg, and vanilla. Use a hand mixer or stand mixer to beat until creamy.

Step 3: Add flour, salt, and baking powder to the mixture. Mix gently until combined. The batter may be crumbly, which is normal.

Step 4: Pour in the eggnog and sour cream all at once. Mix until you get a smooth cake batter. Pour the batter into the prepared pan.

Step 5: For the crumb topping, mix 1/2 cup softened butter, brown sugar, flour, cinnamon, and nutmeg in a bowl. Use a pastry cutter or your fingers to cut the butter into the dry ingredients until crumbly. Avoid overmixing.

Step 6: Evenly sprinkle the crumb topping over the cake batter in a thick layer.

Step 7: Bake in the preheated oven for 40-45 minutes or until a toothpick inserted near the center comes out clean.

Step 8: While the cake cools, prepare the glaze by whisking powdered sugar, eggnog, cinnamon, and nutmeg together until smooth.

Step 9: Drizzle the glaze over the cooled cake before serving.

Tips & Variations

For extra flavor, try adding a teaspoon of rum or bourbon to the glaze.

Use homemade eggnog if available for a richer taste.

To make it dairy-free, substitute the butter and sour cream with plant-based alternatives and use a dairy-free eggnog.

For a crispier topping, add chopped nuts like pecans or walnuts to the crumb mixture.

FAQs

Can I make this coffee cake ahead of time?

Yes, you can prepare the cake and crumb topping the day before baking. Keep it covered in the fridge and bake fresh when ready. Glaze can be made ahead as well.

Can I freeze the cake?

Yes, wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge and add fresh glaze before serving.