This eggnog coffee cake is the perfect way to savor the season with minimal effort. Its fine, tender crumb and rich, comforting flavors bring the essence of eggnog to your table, no eggnog necessary. Bake it up and enjoy a festive treat!
To make the crumbs: In a medium bowl, whisk together the flour, sugar, salt, and spices. Add the melted butter, vanilla, and rum and stir with a fork until crumbs form and no dry spots remain. Set aside while you make the cake.
To make the cake: In a medium bowl, whisk together the flour, baking powder, spices, and salt.
In the bowl of a stand mixer fitted with the whisk attachment or working in a large bowl with an electric hand mixer, beat the cream and vanilla together until the mixture reaches stiff peaks (be careful not to overwhip).
Add the sugar all at once and beat on medium-low until combined, about 30 seconds. (It’s OK if the mixture looks lumpy at this point.) Scrape down the bowl, then add the eggs one at a time, followed by the rum, beating well on medium speed after each addition, until you have a billowy, creamy mixture.
Add the dry ingredients and use a flexible spatula to mix until fully incorporated; a few small lumps are OK.
To assemble and bake the coffee cake: Transfer the batter to the prepared pan and spread it evenly all the way to the edges. (A small offset spatula is a helpful tool here.)
Sprinkle the crumbs evenly over the batter and gently press to adhere.
Bake the cake for 33 to 38 minutes, until it’s set in the middle and the crumbs are light brown. When the cake is done, a toothpick or paring knife inserted into the center should come out with a few moist crumbs clinging to it.
Remove the cake from the oven and allow it to cool in the pan for 20 minutes. Prepare the glaze while the coffee cake is cooling.
To make the glaze: In a small bowl, stir together all the glaze ingredients until smooth, starting with the smaller amount of eggnog. Add additional eggnog as needed until the glaze is the consistency of molasses.
Remove the cake from the pan using the overhanging edges of parchment as handles to gently lift it out. (If you used a silicone liner, run a nylon spreader or dull knife around the edges of the pan to loosen the cake and then gently tip it out.) Place the cake, still on the parchment if a sling was used, on a wire rack to cool slightly.
Drizzle the glaze over the cake, or finish by dusting with non-melting sugar or confectioners’ sugar. Serve warm or at room temperature.
Storage information: Store leftover coffee cake, well wrapped, at room temperature for several days; freeze for longer storage.
Tips from our Bakers
Want to make this recipe gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.
