eggnog coffee cake

sunday, december 8th

eggnog coffee cake

eggnog coffee cake

*from cooking light DECEMBER 2013

crumble:

• 1/4 cup old-fashioned rolled oats
• 1/4 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 2 tablespoons unsalted butter, chilled
• 1/4 cup chopped pecans, toasted

cake:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons freshly ground nutmeg
• 1 teaspoon baking powder

• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 1/2 cup 2% reduced-fat milk
• 1/4 cup reduced-fat sour cream
• 1 1/2 teaspoons vanilla extract
• baking spray with flour

preparation

1. preheat oven to 350°.

2. to prepare crumble, combine first 4 ingredients in a bowl, stirring with a whisk. cut in 2 tablespoons butter using a pastry blender or two knives until mixture resembles coarse meal. stir in toasted pecans.

3. to prepare cake, weigh or lightly flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through 1/4 teaspoon salt); stir with a whisk. place 3 tablespoons butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until well combined. add whole egg and egg yolk, 1 at a time, beating well after each addition. add milk, sour cream, and vanilla; beat at low speed for 1 minute or until well combined. add the flour mixture; beat at low speed 1 minute or just until combined.

4. spoon half of batter into an 8-inch round metal cake pan coated with baking spray. sprinkle with half of crumble mixture. spread remaining batter over crumble, smoothing top with a spatula. sprinkle evenly with remaining crumble mixture. bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. cool in pan on a wire rack for 15 minutes. place a plate upside down on top of cake; invert onto plate. place another plate upside down on top of cake; invert onto plate.