This was my original plan for breakfast for New Years Day. Which still happened, we just added some other items. This was taken from the December 2013 issue of Cooking Light magazine. You can read it online here.
This was intriguing because of the eggnog factor. My assumption at first was that I would be using eggnog as the liquid in place of milk or some other liquid. But no, there is no eggnog in the recipe. Which means, the flavor comes from the variety of spices, etc. in the recipe. There was a definite flavor to it but honestly, I’m not the right person to ask how close it tasted to actual eggnog. Frankly, I’m not a fan of eggnog. But I thought the coffeecake tasted really good. As did everyone else.
I only made two changes and that was using walnuts in place of the pecans (turns out I was out of pecans) and I used a 9″ round cake pan in place of the 8″ pan. It worked just fine. I did find that the crumble placed in the middle of the coffeecake sunk a bit towards the bottom. That seems to be a common “issue” anytime I do that.
Overall, I would recommend this. It is a little different than a typical coffeecake (I think) but is very good. And, fairly simple to make.