Egg Nog Coffee Cake

By: Beth Crave



For Cake:

1 cup granulated sugar

1/2 cup butter, softened

1 cup eggnog

1 container (8 ounces) Crave Brothers Mascarpone Cheese, room temperature

1 teaspoon rum extract

2 eggs

2 1/2 cups  all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt


For Topping:

1/3 cup granulated sugar

1 tablespoon  all-purpose flour

1 tablespoon butter or margarine, softened

1/4 teaspoon ground nutmeg


Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.

In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.

In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan.

Sprinkle Streusel Topping over batter.

Cover and refrigerate at least 8 hours. Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.


Egg Nog Glaze:

1/2 c. powdered sugar

1-2 Tbsp. Egg Nog

In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake.

Note: You can wait until right before baking to make the struesel topping and sprinkle it on the batter and then bake if you want a more crunchy-type topping.




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