Delicious Eggnog Streusel Coffee Cake Recipe
Attention coffee and eggnog lovers! I have a delightful recipe that combines two of your favorite things in the world – coffee and eggnog. Say hello to the Low Fat Eggnog Streusel Coffee Cake Recipe, your new go-to dessert for Christmas morning, holiday party or any lazy weekend brunch.
This coffee cake recipe is perfect for those who want to indulge in the flavors of eggnog without having to consume all those extra calories. It is low fat, rich in flavor and easy to make. All the goodness you need in one delicious slice!
Every bite of this coffee cake will usher you into a comforting aroma of freshly brewed coffee and homemade eggnog spice mix. The eggnog sour cream and crumbly streusel topping elevate the moist, tender cake to another level. The combination of flavors makes for a memorable experience that will leave you yearning for more.
What’s more, this recipe isn’t just limited to dairy-based ingredients – we’ll provide substitutions for our vegan readers!
So, go ahead and invite your loved ones to indulge in some holiday cheer with this delightful eggnog streusel coffee cake. Sit back, relax, chat and savor every moment together as you bask in the delightfully cozy ambiance that only coffee and cinnamon-spiced cakes can create.
Why You’ll Love This Recipe
Let me tell you why this Low Fat Eggnog Streusel Coffee Cake recipe is a game-changer. First and foremost, it is made with low-fat ingredients while still retaining all the indulgent flavors you love. This is perfect for someone who wants to enjoy a coffee cake without having to compromise on their health goals.
Now, let’s talk about the ingredients. The combination of eggnog, ground cinnamon, and nutmeg creates a cozy holiday scent that will have your house smelling like Christmas morning. The cake is moist and has a delicate crumb texture that melts in your mouth with every bite. The streusel topping, made with pecan and oat, adds a delicious crunch and sweetness to this already luxurious treat.
But that’s not all! This recipe is versatile and allows for substitutions and variations. You can use Splenda sugar substitute instead of granulated sugar to make it diabetic-friendly. Vegan coffee lovers can switch out some ingredients with vegan alternatives like “Betty Crocker Bisquick Coffee Cake Mix” or “Cinnamon Coffee Cake Mix.” If you were left with some leftover eggnog from the holidays, fret not – this recipe is here to rescue you! Make a Cranberry Eggnog variation using cranberry juice instead of water and you have yourself an irresistible treat.
This Low Fat Eggnog Streusel Coffee Cake recipe is not just a regular coffee cake – it’s an eggnog coffee cake! Now imagine enjoying it in front of the fireplace on a cold winter morning while sipping your hot cup of Joe or tea. Need I say more? Trust me; you will love this recipe so much that you’ll want to make it all year round – not just for Christmas!
Ingredient List
Here are the ingredients to make an unforgettable eggnog streusel coffee cake. You will need:
For the Cake:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup light butter, softened
- 3/4 cup Splenda granular or other sugar substitute
- 1 cup egg substitute or four egg whites
- 1 cup nonfat sour cream or plain Greek yogurt
- 1 cup eggnog
For the Eggnog Streusel Topping:
- 1/2 cup all purpose flour
- 1/2 cup granulated sugar
- 1/4 cup butter, softened
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Eggnog Glaze:
- 1 cup powdered sugar
- 3 tablespoons eggnog
- 1 teaspoon light rum extract (optional)
Make sure to get all the ingredients before you start baking!
The Recipe How-To
Once you have all of your ingredients for this delicious low-fat Eggnog Streusel Coffee Cake Recipe, it’s time to bring them together and create a delightful and festive coffee cake that’s perfect any time of year.
Step 1: Preheat your oven
Begin by preheating your oven to 350°F.
Step 2: Prepare the streusel topping
In a medium bowl, combine 1/2 cup of all-purpose flour, 1/2 cup of Splenda granular, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Add in 1/4 cup of light butter until you have coarse crumbs. Set aside.
Step 3: Combine the dry ingredients and wet ingredients
In another medium bowl, combine one and a half cups all-purpose flour, one teaspoon baking powder, half a teaspoon baking soda, and one-fourth teaspoon salt. Whisk well and set aside.
In a large mixing bowl, beat one cup of Splenda sugar substitute, one-fourth cup of light butter softened and three eggs blended. Add in two-thirds cup nonfat sour cream, two-thirds cup eggnog, one tablespoon rum extract, and enough eggnog to make three cups total liquid. Stir together.
Step 4: Assemble the cake batter and topping
Add dry ingredients to the wet mixture in small portions until just combined. Spread half the batter into a greased nine-inch square baking pan. Sprinkle half of the streusel topping over the top of the batter.
Spread remaining batter over streusel layer then sprinkle with rest of topping; spread evenly over pan. Bake in preheated oven for about 35 -40 minutes or until toothpick inserted in center comes out clean.
Step 5: Let it cool and serve
Let the eggnog streusel coffee cake cool in the pan for 10 minutes before removing from pan to a wire rack. You can dust some powdered sugar on top before serving, and pair it with a warm cup of eggnog coffee or any coffee of your choice for an extra indulgent treat.
That’s it! You’ve successfully made a low-fat Eggnog Streusel Coffee Cake that’s perfect for any festive occasion, especially on Christmas morning.
Substitutions and Variations
When it comes to baking, the possibilities are endless, and this Eggnog Streusel Coffee Cake Recipe is no exception. Whether you’re trying to accommodate common allergies, dietary restrictions, or simply want to switch things up a little bit, there are plenty of ways to customize this recipe to fit your preferences.
Firstly, if you’re looking for a vegan coffee cake recipe, you can substitute the egg and sour cream with vegan alternatives such as applesauce or coconut milk yogurt. Additionally, you can replace the all-purpose flour with gluten-free flour blends for a gluten-free variation of the cake. When making these substitutions, make sure to adjust the measurements accordingly to ensure the right texture and consistency.
For those who don’t have access to eggnog or would like to enjoy this coffee cake outside of the holiday season, a few easy swaps will do the trick. You can replace the eggnog with cranberry juice or any other flavored juice that fits the season. Plus, adding cinnamon coffee will give this recipe a unique twist that is perfect for cold winter mornings.
If you prefer a crumb cake over streusel coffee cake or want an extra crunch, add some pecans or oats into the streusel topping. It’s also possible to make this recipe with Betty Crocker Bisquick Coffee Cake Mix instead of baking from scratch. Let your creativity soar when it comes to variations!
In conclusion, feel free to experiment and explore substitutions of ingredients that inspire you. This recipe provides ample room for flexibility and creativity since small changes may lead to even better results than initially intended. So go ahead and make it your own!
Serving and Pairing
When it comes to serving and pairing this irresistible low-fat eggnog streusel coffee cake, the possibilities are endless!
Firstly, let’s talk about how to serve it. The cake itself is already creamy, moist and bursting with holiday flavors thanks to the eggnog, ground cinnamon and nutmeg. But if you want to go the extra mile and add some flourish, I highly recommend topping it off with some powdered sugar for a touch of elegance. Simply sift the sugar over the warm cake and let it shower down in all its glory!
Now, onto pairing. This cake is perfect as part of a breakfast or brunch spread, especially during the festive season. The rich eggnog flavor and soft texture make it an excellent complement to a cup of warm coffee or tea. If you’re looking for something more indulgent, pair a slice with a glass of eggnog coffee – simply mix together your favorite coffee with some leftover eggnog for that extra zing!
But don’t stop there – this cake is also versatile enough to be paired with different beverages for different occasions. For example, if you’re hosting a Christmas dinner party, consider pairing it with a cream rum cocktail to tie in those classic holiday flavors. Or if you want to keep things simple yet refreshing, serve with a glass of cranberry eggnog mocktail – simply mix cranberry juice with some leftover eggnog and top off with sparkling water.
In conclusion, this low-fat eggnog streusel coffee cake is not only delicious on its own but can also be paired with many different beverages for different occasions. So whether you’re having it for breakfast, dessert or any time in between, why not experiment and see what suits your taste buds best!
Make-Ahead, Storing and Reheating
This low fat eggnog streusel coffee cake recipe can be prepared in advance and stored for later use. Simply place the coffee cake into an airtight container and store it in the refrigerator for up to 2 days. The flavors of the eggnog and the streusel topping will develop even more over time, making this cake even more delicious.
When you’re ready to serve your make-ahead coffee cake, gently reheat it in the oven at 350 degrees Fahrenheit for 10-15 minutes, or until heated through. Alternatively, you can individually microwave each slice for 10-15 seconds on high power.
If you want to freeze your leftover eggnog coffee cake, wrap each slice tightly in plastic wrap and then aluminum foil. This will prevent freezer burn and help maintain its freshness. When you’re ready to enjoy your frozen cake, simply remove it from the freezer and let it thaw at room temperature for several hours before reheating it.
For even quicker and easier preparation, you can also use this recipe to make a vegan coffee cake or betty crocker bisquick coffee cake mix by substituting certain ingredients with vegan-friendly options or following the specific instructions on the box respectively.
Remember that proper storage and reheating methods are essential for maintaining the quality of your eggnog streusel coffee cake. Whether you choose to make-ahead, freeze, or store the leftover slices, following these simple tips will ensure that your holiday treats are just as delicious as when they were first baked.
Tips for Perfect Results
When it comes to baking, there are many things that can affect the outcome of your recipe. To ensure your low-fat eggnog streusel coffee cake turns out perfectly every time, here are some tips which will help you make irresistible crumbs and tender, moist cake.
First and foremost, be careful not to over mix the batter. Overworking the ingredients can result in a tough texture and no one wants that. Once you’ve blended all the ingredients together until just combined; stop! It’s important to only mix until everything is nicely incorporated.
Another key tip is measuring correctly. Be sure to spoon flour and other dry ingredients into your measuring cup, and then level it off with a knife for accurate measurements. Don’t just simply scoop as you may end up using too much by accident which results in dry cake.
As tempting as it may be, take care not to open the oven door too often while baking. Each time you open it and let heat escape, you’re decreasing the oven temperature which affects the end result of your baked goods. Instead, grab a peek through the window if need be.
It’s important not to forget about the streusel topping. The mixture of oats, cinnamon, pecans (optional) and butter makes for an irresistible crumb coat but if not done right it might become soggy or burn during baking process. Simply mix in melted butter until crumbs form then spread it over your cake before baking.
Last but not least, use fresh leavening agents such as baking powder and soda to ensure your cake rises well while in the oven. Stale leaveners can lead to flat cakes instead of fluffy ones.
By following these tips for perfect result, you’ll be sure to have a beautiful and delicious low-fat eggnog streusel coffee cake every time!
Bottom Line
In conclusion, this Low Fat Eggnog Streusel Coffee Cake Recipe is a worthwhile treat for any coffee lover who appreciates a warm and moist slice of cake. Whether you are looking for a scrumptious breakfast on Christmas morning or a sweet pick-me-up after a busy day, this eggnog coffee cake is the perfect treat.
With its balanced mix of spices and eggnog flavors, its low fat content, and the aroma that wafts from the oven when baking, this cake is sure to please everyone in your house. So why not treat yourself today by trying out this recipe? With just a few simple ingredients and some free time, you can whip up an indulgent and delectable cake that will be sure to impress.
And if you’re feeling adventurous, don’t forget to try out some of the substitutions and variations provided in the article to add your twist to this fantastic recipe! In any case, I am confident that once you have seen how delicious and easy it is to make this eggnog streusel coffee cake recipe, it will soon become one of your go-to favorites.
Low Fat Eggnog Streusel Coffee Cake Recipe
Ingredients
- 1 cup Splenda granular, sugar substitute
- 1/2 cup light butter, softened
- 1 cup low-fat eggnog or 1 cup fat free eggnog
- 8 ounces nonfat sour cream
- 1 teaspoon rum extract
- 6 tablespoons egg substitute (to equal 2 eggs)
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Streusel Topping
- 1/3 cup Splenda sugar substitute
- 1 tablespoon all-purpose flour
- 1 tablespoon light butter, softened
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Eggnog Glaze
- 1/2 cup powdered sugar
- 1 -2 tablespoon low-fat eggnog or 1 -2 tablespoon fat free eggnog
Instructions
- Spray 13x9x2inches rectangle baking pan with butter flavor cooking spray.
- Make streusel topping; set aside.
- Beat splenda and butter in large bowl with electric mixer on medium speed.
- Beat in eggnog, sour cream, rum extract and egg sub until blended.
- Stir in flour, baking powder, baking soda and salt.
- Spread in pan.
- Sprinkle streusel topping over batter.
- Cover and refrigerate atleast 8 hours.
- Heat oven to 350*.
- Uncover; bake 35-40 minutes or until toothpick inserted in center comes out clean.
- Cool 20 minutes.
- Make eggnog glaze; drizzle over coffee cake.
- For serving, cut into 5 rows by 3 rows.
- Note**To cook immediately reduce bake time to 30-35 minutes.
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