Start your day with a delicious and cozy Eggnog Oatmeal Breakfast Cake that is perfect for any occasion. This cake is not only easy to make but also bursting with warm flavors that will leave you wanting more.
Why You’ll Love This Recipe?
- The combination of eggnog and oatmeal creates a unique and comforting flavor profile.
- This cake is perfect for meal prep, making it a convenient option for busy mornings.
Ingredient Notes:
For the cake:
- Butter: Adds richness and moisture to the cake.
- White sugar: Sweetens the cake and adds a touch of caramelization.
- Eggs: Provide structure and help bind the ingredients together.
- Vanilla: Enhances the overall flavor of the cake.
- Eggnog: Infuses the cake with a creamy and festive taste.
- Rum extract (optional): Adds a hint of warmth and depth to the flavor.
- Full-fat sour cream: Adds richness and moisture to the cake.
- All-purpose flour: Provides structure and volume to the cake.
- Rolled oats: Adds texture and a nutty flavor to the cake.
- Cinnamon and nutmeg: Warm spices that complement the eggnog flavor.
- Cornstarch: Helps tenderize the cake.
- Baking powder, baking soda, salt: Leavening agents that help the cake rise.
For the sprinkle:
- White sugar, cinnamon, nutmeg: A simple yet flavorful topping that adds sweetness and spice.
Step-by-Step Instructions:
- Preheat your oven to 350°F and grease a 9×9-inch baking pan.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs, one at a time, followed by vanilla, eggnog, rum extract, and sour cream.
- In a separate bowl, whisk together flour, oats, cinnamon, nutmeg, cornstarch, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and spread it evenly.
- In a small bowl, mix together the ingredients for the sprinkle and sprinkle it over the batter.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before slicing and serving.
Helpful Tips:
- For a healthier version, you can use whole wheat flour or reduce the sugar.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- Feel free to customize the sprinkle with your favorite spices or nuts.
Expert Tips for the Best Results:
- Make sure all your ingredients are at room temperature for a smoother batter.
- Do not overmix the batter to avoid a tough cake texture.
- Sprinkle the topping evenly to ensure a balanced flavor profile.
Serving Suggestions:
Enjoy this Eggnog Oatmeal Breakfast Cake with a dollop of whipped cream or a drizzle of maple syrup. Pair it with a hot cup of coffee or a glass of milk for a delightful breakfast treat.
Storage and Reheating Tips:
To keep the cake fresh, store it in an airtight container in the refrigerator for up to a week. Reheat individual slices in the microwave for a few seconds or in a toaster oven until warm.
Frequently Asked Questions:
- Can I use store-bought eggnog for this recipe?
Yes, store-bought eggnog works perfectly fine in this recipe. Just make sure it’s at room temperature before using. - Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and stored in the refrigerator until ready to serve. - Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Conclusion:
Indulge in the warm and cozy flavors of this Eggnog Oatmeal Breakfast Cake for a delightful start to your day. Whether you’re enjoying it on a lazy weekend morning or prepping it ahead for a busy week, this cake is sure to become a favorite in your breakfast rotation. Give it a try and share your feedback with us!
Print
Eggnog Oatmeal Breakfast Cake
- Prep Time: 15 mins
- Cook Time: 30-35 mins
- Total Time: 45-50 mins
- Yield: 9x9 inch cake, 9 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Eggnog Oatmeal Breakfast Cake is a delicious and festive treat perfect for holiday mornings. The combination of eggnog, oats, and warm spices creates a flavorful and comforting cake that pairs perfectly with a cup of coffee or tea.
Ingredients
For the cake
- 1/2 cup butter, softened
- 3/4 cups white sugar
- 2 eggs, room temperature
- 1 tbsp vanilla
- 3/4 cups eggnog, room temperature
- 1/4 tsp rum extract (optional)
- 1/4 cup full-fat sour cream, room temperature
- 1 1/4 cups all-purpose flour
- 1 cup rolled oats
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp cornstarch
- 1 1/2 tsps baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
For the sprinkle
- 1 1/2 tbsp white sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- Mix wet ingredients: In a large mixing bowl, cream together butter and sugar. Add eggs, vanilla, eggnog, rum extract, and sour cream, mixing well.
- Combine dry ingredients: In a separate bowl, whisk together flour, oats, cinnamon, nutmeg, cornstarch, baking powder, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Bake: Pour the batter into the prepared pan. Combine the sprinkle ingredients and sprinkle over the batter. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cake to cool before slicing and serving. Enjoy!
Notes
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- Feel free to customize the sprinkle with your favorite spices or toppings.
Nutrition
- Serving Size: 1 slice
- Calories: 275 kcal
- Sugar: 18 g
- Sodium: 290 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg