Cozy Eggnog Breakfast Cake arrives like a warm, fragrant invitation — rich, spiced, and perfectly suited to festive mornings. This breakfast cake elevates classic coffee cake with velvety eggnog folded into a tender crumb and a crisp, golden streusel. It feels refined without fuss: approachable techniques, a luxurious aroma of nutmeg and vanilla, and a finish that pairs beautifully with morning coffee or tea. For a lighter companion on the table, try these breakfast pancake poppers for a playful contrast.
Why Make This Recipe
- Effortless Yet Elegant: simple methods produce a bakery-quality crumb.
- Minimal Ingredients: pantry staples plus eggnog create seasonal sophistication.
- Impressive Flavor: warm nutmeg, vanilla, and a delicate eggnog glaze lift the whole loaf.
This cake stands above ordinary versions because the eggnog softens the crumb and carries spice throughout, while a buttery streusel adds an incisive textural contrast. It’s a composed breakfast centerpiece that feels intentional, not contrived — ideal for a small holiday gathering or a quiet, celebratory morning. See a bright citrus counterpart in this cranberry orange breakfast cake for seasonal variety.
Ingredients:
Base
- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp freshly grated nutmeg (or 3/4 tsp ground)
- 1/2 cup (113 g) unsalted butter, room temperature, cubed
- 2 large eggs, room temperature
- 1 cup (240 ml) eggnog, room temperature
- 1 tsp pure vanilla extract
- 1/2 cup sour cream or plain Greek yogurt, room temperature (for extra tenderness)
Streusel Topping
- 1/2 cup (100 g) packed light brown sugar
- 1/2 cup (60 g) all-purpose flour
- 1 tsp ground cinnamon
- 1/4 cup (56 g) unsalted butter, cold, cut into small cubes
- 1/2 cup chopped toasted pecans or walnuts (optional)
Glaze
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tbsp eggnog (adjust to desired consistency)
- 1/4 tsp rum extract or 1 tsp real rum (optional)
- Pinch of nutmeg for finishing
Precision notes: use room temperature butter and eggs for even emulsion; keep streusel butter cold for a crisp, sandy texture; toast nuts briefly until fragrant for better flavor.
How to Make Cozy Eggnog Breakfast Cake:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment if preferred for easy removal. (Mini-tip: a light coating and a parchment sling prevent sticking without excess oil.)
- Whisk flour, granulated sugar, baking powder, salt, and nutmeg in a bowl until evenly mixed and pale. The dry mix should smell faintly nutmeg-forward.
- In a separate bowl, cream the room-temperature butter until smooth. Add eggs one at a time, then fold in vanilla and sour cream. The mixture should be glossy and slightly thick. (Mini-tip: scrape the bowl often to maintain an even texture.)
- Alternate adding the dry mixture and eggnog to the butter-egg base in three additions, beginning and ending with dry ingredients. Mix gently until just combined — the batter should be thick but pourable, with a ribbon-like fall. Do not overmix.
- Pour half the batter into the prepared pan and smooth with an offset spatula to an even layer; it will be pale and slightly wobbly.
- Make the streusel: combine brown sugar, flour, and cinnamon. Rub in the cold cubed butter with fingertips or pulse briefly in a food processor until the mixture resembles coarse breadcrumbs. Stir in toasted nuts if using. The streusel should hold loose clumps. (Mini-tip: keep some larger crumbs for a better crunch.)
- Sprinkle a generous layer of streusel over the first batter layer, then dollop and gently spread the remaining batter on top. Finish by scattering remaining streusel across the surface; the topping should sit visibly on the batter.
- Bake for 35–45 minutes, or until the top is golden brown and a skewer inserted into the center comes out with a few moist crumbs (not wet batter). The streusel will crisp and take on a deep golden hue. (Mini-tip: rotate the pan halfway through for even browning.)
- Let the cake cool in the pan for 15 minutes, then transfer to a rack. Prepare the glaze by whisking powdered sugar with eggnog and rum extract until smooth and glossy. Adjust thickness: a spoonable glaze clings to the cake; a thinner pour will create delicate veining.
- Drizzle the glaze while the cake is slightly warm so it sinks into the crumb and pools gently in the streusel. Finish with a light grating of fresh nutmeg and a few toasted nuts for visual contrast.
How to Serve Cozy Eggnog Breakfast Cake:
Slice into generous squares and present on a warm platter. Serve slightly warm so the glaze is glossy and the crumb yields under a fork. Plate with a sprig of fresh thyme or a dusting of extra nutmeg for an elegant note. Pair with strong coffee, a lightly spiced latte, or a small carafe of warm cider to balance the cake’s richness.
How to Store Cozy Eggnog Breakfast Cake:
Cool completely before storing to avoid sogginess. At room temperature, cover loosely with foil or a cake dome for up to 48 hours — this preserves a tender crumb while preventing the streusel from softening too quickly. Refrigerate in an airtight container for up to 5 days; bring to room temperature or warm in a 300°F (150°C) oven for 8–10 minutes to revive the crust. For longer storage, freeze slices individually wrapped in plastic and foil for up to 3 months; thaw overnight in the fridge and reheat briefly.
Tips to Make Cozy Eggnog Breakfast Cake:
- Keep streusel butter cold until the last moment to preserve a crunchy texture.
- Use room-temperature wet ingredients to create a smooth, even batter and avoid overmixing.
- Toast nuts lightly to deepen flavor without adding bitterness.
- If your eggnog is very sweet, reduce granulated sugar by 1–2 tablespoons.
- Test doneness near the center; a few moist crumbs indicate a perfect, tender bake.
Variation (if any):
- Citrus-Infused: fold 1 tbsp orange zest into the batter and swap pecans for candied orange peels for brightness.
- Boozy Elegance: replace 1 tbsp vanilla with an equal measure of bourbon or rum for a deeper, adult-forward note.
- Mini Bundts: divide batter into greased mini bundt pans and reduce bake time for individual servings with a prettier presentation.
- Nut-Free: omit nuts and add a sprinkle of toasted oats to the streusel for texture.
FAQs:
Can I use store-bought eggnog?
Yes. Use full-fat store-bought eggnog for the best richness; if it’s very sweet, reduce the granulated sugar slightly to maintain balance.
How can I keep the streusel crisp?
Make the streusel with cold butter and bake until deeply golden. Store loosely covered at room temperature; re-crisp in a warm oven for a few minutes if it softens.
Is it safe to bake with eggnog?
Yes. Commercial eggnog is pasteurized and behaves like milk or cream in baking. If using homemade eggnog, ensure it’s made from pasteurized ingredients for food safety.
Can I freeze the whole cake?
You can freeze individual slices wrapped tightly for up to 3 months; freezing a whole glazed cake may soften the glaze and streusel, so freeze unglazed and add glaze after thawing.
Conclusion (70–180 words):
This Cozy Eggnog Breakfast Cake balances a tender, custardy crumb with a crisp, buttery streusel and a glossy spiced glaze — a composed choice for a holiday morning or an intimate brunch. Its simple technique and seasonal warmth make it an elegant centerpiece that invites conversation and slow, savoring bites. For another interpretation and inspiration, see this version at Eggnog Coffee Cake (Christmas Coffee Cake) – The Fresh Cooky. Share your notes and photos in the comments below or on social channels; thoughtful adjustments and personal touches are what transform recipes into heirlooms. How would you make this dish your own?
Print
Cozy Eggnog Breakfast Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and spiced breakfast cake featuring velvety eggnog, crispy streusel, and a delicate eggnog glaze, perfect for festive mornings.
Ingredients
- 2 cups (250 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 tsp freshly grated nutmeg (or 3/4 tsp ground)
- 1/2 cup (113 g) unsalted butter, room temperature, cubed
- 2 large eggs, room temperature
- 1 cup (240 ml) eggnog, room temperature
- 1 tsp pure vanilla extract
- 1/2 cup sour cream or plain Greek yogurt, room temperature
- 1/2 cup (100 g) packed light brown sugar
- 1/2 cup (60 g) all-purpose flour
- 1 tsp ground cinnamon
- 1/4 cup (56 g) unsalted butter, cold, cut into small cubes
- 1/2 cup chopped toasted pecans or walnuts (optional)
- 1 cup (120 g) powdered sugar, sifted
- 2–3 tbsp eggnog (adjust to desired consistency)
- 1/4 tsp rum extract or 1 tsp real rum (optional)
- Pinch of nutmeg for finishing
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment if preferred.
- Whisk flour, granulated sugar, baking powder, salt, and nutmeg in a bowl until evenly mixed.
- In a separate bowl, cream the room-temperature butter until smooth. Add eggs one at a time, then fold in vanilla and sour cream.
- Alternate adding the dry mixture and eggnog to the butter-egg base in three additions, beginning and ending with dry ingredients. Mix gently until just combined.
- Pour half the batter into the prepared pan and smooth with an offset spatula.
- Make the streusel by combining brown sugar, flour, and cinnamon, then rub in the cold cubed butter.
- Sprinkle a layer of streusel over the first batter layer, dollop on the remaining batter, and finish with the remaining streusel.
- Bake for 35–45 minutes, or until golden brown and a skewer inserted comes out with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes before transferring to a rack.
- Prepare the glaze by whisking powdered sugar, eggnog, and rum extract until smooth.
- Drizzle the glaze over the warm cake and finish with a light grating of fresh nutmeg.
Notes
Serve slightly warm and pair with coffee or spiced latte for a perfect breakfast.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg