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Eggnog Oatmeal Breakfast Cake Recipe

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★★★★★

4.7 from 63 reviews

This Eggnog Oatmeal Breakfast Cake is a moist and flavorful baked treat perfect for cozy mornings or holiday brunches. Combining the classic flavors of eggnog, warm spices like cinnamon and nutmeg, and hearty rolled oats, this cake delivers a comforting texture with a sweet and crunchy topping.

Ingredients

Scale

Wet Ingredients

  • 1/2 cup butter (softened)
  • 3/4 cups white sugar
  • 2 eggs (room temperature)
  • 1 tbsp vanilla extract
  • 3/4 cups eggnog (room temperature)
  • 1/4 tsp rum extract (optional)
  • 1/4 cup full fat sour cream (room temperature)

Dry Ingredients

  • 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

Topping

  • 1 1/2 tbsp white sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350℉ (180℃). Line the bottom and two sides of a baking pan with parchment paper for easy removal. Lightly grease the remaining two sides of the pan that are not lined with parchment paper. Set the pan aside.
  2. Mix Dry Ingredients: In a medium-sized bowl, combine all dry ingredients including flour, rolled oats, cinnamon, nutmeg, cornstarch, baking powder, baking soda, and salt. Stir until evenly mixed and set aside.
  3. Cream Butter and Sugar: In a large bowl, add the softened butter and 3/4 cup white sugar. Using an electric mixer on medium speed, beat together for 2-3 minutes until the mixture is light, fluffy, and creamy. Scrape down the sides of the bowl as needed to ensure even mixing.
  4. Add Wet Ingredients: To the creamed butter and sugar, add the eggs, vanilla extract, sour cream, eggnog, and rum extract (if using). Continue mixing on medium speed until the batter is smooth and well combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients. Using a spatula, gently fold until a smooth batter forms. Avoid over-mixing to keep the cake tender.
  6. Prepare Topping and Assemble: Spread the batter evenly into the prepared pan. In a small bowl, mix together 1 1/2 tbsp white sugar, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Sprinkle this mixture evenly over the top of the batter to create a sweet and crunchy crust after baking.
  7. Bake: Place the pan in the preheated oven and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean. Depending on your oven, it may take the full 45 minutes for the cake to fully set and brown.
  8. Cool and Serve: Remove the cake from the oven and allow it to cool in the pan. Once cooled, slice into portions and enjoy as a delicious breakfast or snack.

Notes

  • Make sure all refrigerated ingredients like eggs, sour cream, and eggnog are at room temperature to ensure the batter mixes evenly.
  • Using parchment paper on two sides of the pan helps lift the cake out easily without damage.
  • The rum extract is optional but adds a nice depth of flavor reminiscent of traditional eggnog.
  • Do not overmix the batter once the dry ingredients are added to keep the cake tender.
  • You can substitute regular oats with gluten-free oats to make the recipe gluten-free if needed.

Keywords: Eggnog Breakfast Cake, Oatmeal Cake, Holiday Breakfast, Spiced Cake, Baked Oatmeal Cake

Find it online: https://cheflenacooks.com/eggnog-oatmeal-breakfast-cake-recipe/