Eggnog is a mainstay of the holiday season but who says you need to only drink it? These individual sized coffee cakes with a hint of eggnog flavor are the perfect holiday season breakfast treat. The recipe is adapted from one posted on the Yankee Kitchen Ninja blog and is especially tasty when you use my homemade eggnog recipe.
I made these cakes in one cup miniature bundt pans (shaped like little holiday presents none the less–who knew I even had these in my baking cabinets???) but alternatively you could make a single 9-inch bundt or tube pan. If you go this route simply increase the baking time to between 50 minutes and one hour.
MINI EGGNOG COFFEE CAKES
For the topping and center layer:
1 1/4 cups chopped walnuts
3 tablespoons white sugar
1 tablespoon brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
- Combine all of the ingredients in a small bowl. Set aside.
For the cakes:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
14 tablespoons unsalted butter
1 cup sugar
1 cup homemade eggnog
1 1/2 teaspoons vanilla extract
- Preheat the oven to 350 degrees.
- Lightly coat an six-cup individual bundt pan with cooking spray. Set aside.
- Combine the flour, baking powder, and salt in a small bowl.
- With a mixer, cream the butter and sugar in a medium-sized bowl until light and fluffy.
- Beat the eggs into the butter and sugar mixture, one at a time, scraping down the sides of the bowl as needed.
- Reducing the speed to low, beat in one-third of the eggnog mixture. Add in one-third of the flour mixture and beat just until incorporated.
- Repeat adding the eggnog and flour until it is all incorporated.
- Sprinkle half of the nut and sugar mixture over the bottom of the prepared baking pans.
- Carefully place half of the batter on top of the nuts then sprinkle with the remaining nuts.
- Spoon in the remaining batter.
- Bake for 35 minutes or until a cake tester inserted into the center of a cake comes out clean.
- Remove the pan from the oven and allow to sit on a wire rack for 15 minutes. Remove from the pans and allow to cool completely.
Yields: 6 mini coffee cakes