Eggnog Coffeecake

Posted by thecaramelcookie / 2 comments » / Breads, Cake, Dessert


I know it’s way past Christmas time but I wanted to share this cake with you all–it’s soooo good! I made this coffeecake in early December for a party and it turned out to be a favorite holiday dessert for my husband and I.

I got the recipe from the genius mind of Jessica of How Sweet It Is. I just love her dessert recipes!

I used Silk eggnog for the cake, and it came out very well. I’m normally not a huge fan of soy-based drinks but their eggnog is really good! The eggnog flavor in the cake is not very strong at all, so you can please both the eggnog lovers and haters in your life. In fact, most people had no idea it even had eggnog until I told them.

If you can still find eggnog around, make this cake! Don’t wait until next holiday seaon.


From How Sweet It Is

Makes a 9×13 dish


  • For the cake:
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cinnamon + an extra 1/4 teaspoon
  • 1/2 cup loosely packed brown sugar + and extra 1/3 cup
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter, melted and cooled
  • 1 cup eggnog
  • For the cumble topping:
  • 1/3 cup whole wheat pastry flour
  • 1/3 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted
  • For the eggnog glaze:
  • 1/3 cup eggnog
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Dash of nutmeg


For the cake:

Preheat oven to 350 degrees. Spray/grease a 9×13 baking dish.

In a small bowl, combine 1/3 cup brown sugar and 1/4 teaspoon cinnamon. In a seperate bowl combine the flours, baking powder, salt, nutmeg and cinnamon.

In a large bowl, Stir the butter and sugars together. Mix the eggs in, one a time, until completely combined. Stir in vanilla extract. Add the dry ingredients to the wet and mix until combined. Pour in the eggnog and stir until smooth. Pour half of the batter in the baking dish and sprinkle the brown sugar/cinnamon mixture over top. Cover with the remaining batter, spreading it around as best you can. Top with the crumble recipe below.

For the crumble topping:

Combine eggnog, sugars, vanilla, and nutmeg in a small bowl and stir well. Sprinkle evenly over the batter.

Bake cake for 30-35 minutes.

For the eggnog glaze:

In a saucepan over medium heat, mix together all ingredients and bring to a boil. Reduce the mixture to a simmer for 1-2 minutes. Remove from heat and let set until cake is finshing baking. As soon as the cake comes out of the oven, poke holes all over and pour the glaze over top.