Eggnog Coffee Cake Food
OVERNIGHT CRANBERRY-EGGNOG COFFEE CAKE
To use up leftover eggnog, cranberries and pecans from the holiday season, I added them to a classic coffee cake recipe. Mix it all together the night before, and bake it in the morning. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Brunch
Time 1h
Yield 15 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a small bowl, whisk eggnog, sour cream and vanilla. In another bowl, whisk flour, baking powder, orange zest, baking soda and salt; add to the creamed mixture alternately with eggnog mixture, beating well after each addition. Stir in cranberries. , Transfer to a greased 13x9-in. baking pan. For streusel, in a small bowl, mix sugar, flour, butter and cinnamon until blended. Stir in pecans; sprinkle over batter. Refrigerate, covered, at least 8 hours or overnight. , Preheat oven to 350°. Remove pan from refrigerator while oven heats. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack 20 minutes., For glaze, in a small bowl, mix confectioners' sugar and eggnog until smooth; drizzle over cake. Serve warm.
Nutrition Facts : Calories 350 calories, Fat 15g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 255mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.
EGGNOG COFFEE CAKE
This is from Berkley Farms Dairy recipes...and not at all sure who gave it to me, but thank you anyway for a great recipe. This recipe provided to Berkley Farms by celebrity chef Johnny Rivers.
Provided by Chabear01
Categories Breads
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Butter 9 inch fluted or plain tube pan.
- In large bowl of electric mixer, cream butter and sugar until light and fluffy.
- Beat in eggs, eggnog, and vanilla.
- Stir together flour, bakng powder, and salt.
- Gradually beat into butter mixture.
- Prepare topping by combining nuts, sugar and cinnamon.
- Scatter half the topping evenly over bottom of pan.
- Spoon in half batter.
- Add remaining topping and spoon on remaining batter.
- Bake 50 to 60 minute, or until toothpick inserted in center comes out clean.
- Cool 15 minutes before removing from pan.
Nutrition Facts : Calories 504.6, Fat 30.5, SaturatedFat 13.5, Cholesterol 101, Sodium 285.4, Carbohydrate 53.9, Fiber 2.4, Sugar 32.8, Protein 6.5
EGGNOG COFFEE
A classic Christmas drink gets a coffee kick in this luscious combination. With just two ingredients, it makes a perfect last second entertaining option.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Place eggnog in a large saucepan. Cook and stir until heated through. (Do not boil.) Stir in coffee. Pour into cups or mugs; serve immediately. Garnish with whipped cream and nutmeg if desired.
Nutrition Facts : Calories 117 calories, Fat 6g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 49mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 3g protein.
OVERNIGHT EGGNOG STREUSEL COFFEE CAKE
A Gold Medal Flour Recipe. If you don't want to wait overnight to bake; adjust time. See note below.
Provided by Misti_Country_Girl
Categories Breads
Time 45m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- Grease bottom only of rectangular pan, 13x9x2inches, with shortening.
- Make streusel topping; set aside.
- Beat sugar and butter in large bowl with electric mixer on medium speed.
- Beat in eggnog, sour cream, rum extract and eggs until blended.
- Stir in flour, baking powder, baking soda and salt.
- Spread in pan.
- Sprinkle streusel topping over batter.
- Cover and refrigerate atleast 8 hours.
- Heat oven to 350*.
- Uncover; bake 35-40 minutes or until toothpick inserted in center comes out clean.
- Cool 20 minutes.
- Make eggnog glaze; drizzle over coffee cake.
- For serving, cut into 5 rows by 3 rows.
- Note**To cook immediately reduce bake time to 30-35 minutes.
Nutrition Facts : Calories 292.8, Fat 12.5, SaturatedFat 7.5, Cholesterol 64.1, Sodium 190.9, Carbohydrate 41.4, Fiber 0.6, Sugar 23.4, Protein 4.3
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