The Beauty of Lazy Morning Eggnog Coffee Cake

By King Arthur Baking · 45 min

Ingredients

Instructions

1. Preheat the oven to 375°F. Line an 8-inch square pan with a parchment sling or reusable silicone liner, and lightly grease the sides.
2. For the crumbs, whisk together 1 cup (120g) flour, 1/2 cup (99g) sugar, 1/4 tsp salt and the spices. Add 5 Tbsp (71g) melted butter, 1 tsp vanilla and the rum if using, and stir with a fork until crumbs form with no dry spots. Set aside.
3. For the cake, whisk together 1 1/2 cups (180g) flour, 2 tsp baking powder, 1 1/4 tsp nutmeg, 3/4 tsp cinnamon and 1/2 tsp salt.
4. Beat 1 cup (227g) cold heavy cream with 2 tsp vanilla until stiff peaks form, taking care not to overwhip.
5. Add 1 cup (198g) sugar all at once and beat on medium-low for about 30 seconds until combined; lumps are fine. Scrape the bowl, then add the eggs one at a time, beating well on medium after each, followed by the rum if using, until billowy and creamy.
6. Fold in the dry ingredients with a flexible spatula until fully incorporated; a few small lumps are fine.
7. Spread the batter evenly into the pan to the edges, using a small offset spatula if you have one. Sprinkle the crumbs evenly over the top and gently press them in.
8. Bake for 33 to 38 minutes, until set in the middle and the crumbs are light brown. A toothpick or paring knife inserted in the center should come out with a few moist crumbs.
9. Cool in the pan for 20 minutes while you make the glaze.
10. For the glaze, stir 3/4 cup (85g) sifted confectioners' sugar, a pinch of nutmeg and 2 to 2 1/2 Tbsp (29g to 36g) heavy cream or eggnog until smooth, starting with the smaller amount, until it is the consistency of molasses.
11. Lift the cake out using the parchment overhang (or loosen the edges with a dull knife if using silicone), then cool slightly on a wire rack.
12. Drizzle the glaze over the cake, or dust with confectioners' sugar. Serve warm or at room temperature.

Summarized from King Arthur Baking's video. Watch it for the details.

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