Description
This Eggnog Oatmeal Breakfast Cake is a cozy, festive treat perfect for holiday mornings or anytime you want a comforting baked good with seasonal flavors. Combining creamy eggnog and warming spices with hearty oats and a tender crumb, this cake offers a delightful balance of sweetness and spice. Topped with a cinnamon-nutmeg sugar sprinkle, it brings festive cheer and a delicious start to your day.
Ingredients
Scale
For the Cake
- 1/2 cup butter, softened
- 3/4 cup white sugar
- 2 eggs, room temperature
- 1 tbsp vanilla extract
- 3/4 cup 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 ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp cornstarch
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
For the Sprinkle
- 1 1/2 tbsp white sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9-inch square baking pan with parchment paper to prevent sticking and ensure easy removal.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and white sugar together until the mixture becomes light and fluffy. This will help incorporate air for a tender cake texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, eggnog, rum extract (if using), and sour cream to create a smooth, combined batter.
- Mix Dry Ingredients Separately: In another bowl, whisk together the all-purpose flour, rolled oats, cinnamon, nutmeg, cornstarch, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and spices throughout the batter.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Avoid overmixing to maintain a soft and tender crumb in the final cake.
- Prepare the Sprinkle Topping: In a small bowl, mix the white sugar, cinnamon, and nutmeg. This will be used to add a sweet and spicy crunchy topping to the cake.
- Pour Batter and Add Sprinkle: Pour the cake batter into the prepared baking pan and spread it evenly. Evenly sprinkle the cinnamon-nutmeg sugar mixture over the top to create a flavorful crust once baked.
- Bake the Cake: Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. The cake should be golden brown and set.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps the cake set and makes it easier to slice. Serve slices warm or at room temperature for a comforting breakfast treat.
Notes
- Ensure all wet ingredients are at room temperature for better mixing and texture.
- If you don’t have rum extract, you can omit it or substitute with a splash of rum or a little more vanilla.
- Rolled oats add texture and heartiness; quick oats can be used but the texture will be slightly different.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat slices gently in the microwave or oven for a warm breakfast experience.
- This cake can be served plain or with a dollop of whipped cream or cream cheese frosting for extra indulgence.
