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
Scale
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