Eggnog Coffee Cake is the perfect gluten free breakfast to serve on Christmas morning. Sweet sugar and cinnamon crumbles with crunchy pecans on top of a soft cake made with leftover eggnog. Enjoy with a hot cup of coffee, or just by itself for a holiday treat!
Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.
In a large bowl, cream together butter, sugar, and vanilla extract. Beat each egg in slowly until just mixed in. Slowly add eggnog and sour cream.
In a separate bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt). Slowly add dry ingredients to wet ingredients until mixed well. Fold in pecans. Add mixture to baking dish.
For streusel, mix together sugar, butter, cinnamon, pecans, and flour until well combined. Sprinkle evenly over coffee cake batter.
Bake 30-35 minutes, or until cake is golden brown and a toothpick comes out clean.
Glaze (optional)
Melt butter in saucepan. Add other ingredients. Whisk constantly until sugar is completely melted. Drizzle over coffee cake while still warm.
Notes
This recipe is perfect for leftover eggnog! Click on the ingredient to go to my homemade eggnog recipe. Click on the time in the instructions to start a timer!