Eggnog is really popular at this time of year, so I make sure I use it as many times in different recipes as I can! I love Eggnog.
David doesn’t care to drink it, but I tell him with a little special ingredient (Bourbon…hehe) it goes down sooooo easy. But he doesn’t like that all that much either, so I resort to trickery and just make it so good he can’t resist.
Most coffee cakes don’t have fillings, or if they do, you bake them right in the coffee cake. The Real Texas Eggnog Coffee Cake has a filling, and I’m not sure if it’s a breakfast coffee cake or a delicious dessert. I’ll vote to eat dessert at breakfast. 🙂
You can print the full recipe just by clicking on the hyperlink below:
Real Texas Eggnog Coffee Cake
Ingredients
3/4 cup Butter, softened
3/4 cup plus 1 tablespoon Sugar, divided
2 Eggs
1 teaspoon Vanilla
2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Sour Cream
3/4 cup Pecans, chopped
2 tablespoons Brown Sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg, ground
Filling
1/4 cup Sugar
2 tablespoons Cornstarch
1 1/2 cups Eggnog
3 tablespoons Butter
1 teaspoon Vanilla
1/2 cup heavy Cream, whipped
Directions
Combine flour, baking soda, baking powder, and salt. Use a fork and mix, it together. Set aside.
Combine pecans, brown sugar, nutmeg, cinnamon, and sugar. Stir until mixed. Set aside.
Mix softened butter and granulated sugar. Mix it until it’s fluffy. Add eggs and vanilla, and mix. Add flour mixture and sour cream, alternating to the sugar mixture.
Pour the batter into a parchment paper lined square baking dish. Preheat the oven at 350F degrees. Take the topping and sprinkle it to the top. Bake for 35 to 45 minutes or until a toothpick or a cake tester comes out clean.
Take heavy whipping cream and whip it, until it forms stiff peaks. Don’t put sugar in it.
Add sugar in a sauce pan, along with cornstarch. Gradually add eggnog. Mix and bring to boil at medium heat, stirring constantly because you don’t want this to burn. Also it will thicken. Add butter and vanilla. Stir until melted. Set aside to cool.
Once it is cool. Fold in the filling into the whip cream. Put in the refrigerator to chill.While waiting for the coffee cake to cool.
Take the coffee cake out of the oven to cool.
Take toothpicks, and measure and make even totally around the cake to cut in half.With a serrated knife, cut right above the toothpicks about 1/2″, placing your hand firmly on the top. Go to the other sides and do the same.Remove the toothpicks and place the knife on one of your cuts. Slice all the way through the cake with hand firmly on top.
Take a very large spatula; slide it into the center of the cake very carefully. Carefully lift the top portion of the cake.Transfer the bottom of the cake to a serving platter or plate.
Take the filling and spread it on top of the bottom layer.
Slide a very large spatula under the top side of the cake and put it back on the top. Cover with a plastic wrap and put it on the refrigerator overnight.
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Now that’s just sheer genius. Only a Real Texan could come up with that:-) I think I’ll try adding fillings to other coffee cakes…after they’re through baking. Thanks for a great tip…and recipe.