Coffee cake with eggnog icing

Votes: 1

How to Make - Coffee Cake with Eggnog Frosting

Time: 2 hours 30 minutes
Complexity: easily
Servings: 8

This aromatic cake doesn't contain coffee, but it pairs perfectly with a hot, invigorating cup of tea, especially for Christmas or New Year's tea. The cake is infused with the aroma of cinnamon, vanilla, and nutmeg. It's topped with a crumbly streusel and a white icing made from eggnog, a popular Christmas drink, whipped with powdered sugar. You can bake the cake, frost it, and store it at room temperature for up to three days. This will only enhance its flavor, and you'll save yourself the hassle of the holiday season.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pie

Cooking spray
2 cups premium flour
1 teaspoon baking powder
1 teaspoon freshly grated nutmeg
0.5 tsp ground cinnamon
0.5 tsp of soda
0.5 tsp salt
10 tablespoons unsalted butter, room temperature
1 cup granulated sugar
2 large eggs + 1 egg yolk
1 tbsp vanilla extract
1 cup sour cream

Topping and glaze

3/4 cup premium flour
2/3 cup light brown sugar
0.5 tsp ground cinnamon
1/4 teaspoon freshly grated nutmeg
A pinch of salt
5 tablespoons chilled unsalted butter, cut into pieces
1.5 cups powdered sugar
3-4 tbsp. eggnog

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, baking powder, nutmeg, cinnamon, butter, sugar, eggs, vanilla extract, sour cream, brown sugar, powdered sugar, eggnog

Cooking the dish according to the recipe:

Bake a pie:

Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with cooking spray. In a medium bowl, combine the flour, baking powder, nutmeg, cinnamon, baking soda, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until fluffy, about 3 minutes. Stir in the eggs, egg yolk, and vanilla extract.
Reduce mixer speed to low and add the flour mixture in three additions, alternating with the sour cream. Increase mixer speed to medium and beat for about 30 seconds. Transfer the dough to the prepared pan and set aside.

Prepare the topping:

In a medium bowl, combine the flour, brown sugar, cinnamon, nutmeg, and salt. Using your fingers, mix in the butter until it forms a lumpy mixture. Spread the topping over the pie crust. Bake until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer to a wire rack and let cool for 20 minutes, then remove the ring from the pan and let cool completely.
Prepare the glaze:

In a medium bowl, whisk together the powdered sugar and 3 tablespoons of eggnog. If the glaze is too thick, gradually whisk in the remaining 1 tablespoon of eggnog. Drizzle the glaze over the cake and serve.