Eggnog Flop Coffee cake

Eggnog Flop Coffee cake is quick, easy, and absolutely delicious!

This is about as easy a coffee cake as it gets. I wasn’t planning on posting a coffee cake this week. But after making it Christmas morning, I couldn’t pass up the opportunity to share this fantastic version of an old classic.

I grew up with the original version of this recipe every Christmas morning for as long as I can remember. Cinnamon Flop is a very old recipe coming from the Pennsylvania Dutch of Lancaster County. I did a post and the original recipe a couple of years ago. I still stand by the Idea that this coffeecake is Christmas morning to my family. It is worth making any time of the year as it is so simple and quick to make. It is called cinnamon Flop because the batter raises around the clumps of brown sugar to create valleys and canyons, where the brown sugar creates pools of goodness. It literally looks like the coffeecake is a big flop. However, it is anything but a flop!

This Christmas, I happened to be alone with my dog, Pickles after a marathon amount of shows at The Lion King (I’ve been a Dresser there for 18 years if you don’t know.)I was feeling a bit low as I couldn’t be with my family out west.  I decided to make a batch of this fragrant and comforting coffee cake to remind me of home. I opened up my fridge and discovered to my surprise that I had used up all the milk I had. However, I did have a whole carton leftover from my Double-Glazed Bourbon Eggnog Cake I posted last week. A light bulb went off, and I thought, what if I used the eggnog instead of the milk? I added nutmeg to the topping, because what is eggnog without nutmeg? And I played with the amounts a bit to compensate for the sugar and thickness of eggnog.

Well, by golly! It baked up fantastic. The coffee cake itself tastes of eggnog, and the brown sugar and spice topping blends perfectly. At first, the batter seemed a bit stiff, because eggnog is much thicker than milk. So I added an extra ½ cup, and that seemed to thin the batter out to the proper consistency. The batter has to be thin enough for it to raise up to create all the nooks and crevices with rivers of melted brown sugar and spice.

Eggnog Flop Coffee cake is extremely easy to make, and in less than 5 minutes, it can be ready to bake. It definitely takes more time to heat up the oven! If you have any leftover eggnog from the holidays or love eggnog like I do. This cake is an awesome coffee cake to bake this time of year when it is eggnog season. Eggnog Flop is not a light and fluffily coffee cake. It is dense, chewy and slightly crispy around the edges. In fact, my brothers would fight for the edge pieces leaving the center for mom. This time I used a 9 ½ X 7 ½ inch glass pan. ( You can find it on Amazon here it is part of this set.)  Usually, the recipe calls for a 9-inch square pan, either one works. You can double the recipe and bake it in a 9 x 13 if you have a crowd, though then there will be more inner pieces and less of the crunchy outer edges. The Recipe makes a small coffee cake, which is perfect for a small groups.

I hope all of your holiday festivities, whatever you celebrate, were full of joy and magic. I really encourage you to make this coffee cake, it is wonderful and so very quick and easy.

Print

Eggnog Flop Coffee cake

Eggnog Flop Coffee cake is a holiday version of a classic old-fashioned coffeecake that still holds up today. Using eggnog adds a special touch to this tasty treat.

Ingredients

• 2 cups all-purpose flour
• ½ cup sugar
• 2 heaping tsp baking powder
• 1/2 tsp salt
• 1 ½ cups eggnog
• ½ a nutmeg seed or about ¾ teaspoon ground
• ½ teaspoon cinnamon
• ¼ teaspoon ground coriander
• ½ cup brown sugar I used dark
• ¼ cup butter melted

Instructions

1. heavily Butter or sparay with cooking spray, a 9-inch square pan or a 9 ½ x 7 ½ inch baking pan.

2. Mix together in a medium bowl the flour, sugar, baking powder, and the salt.
3. Stir in the eggnog just until well blended (but do not beat).
4. Spread the batter in the buttered pan.
5. Grate the nutmeg evenly over the top of the batter, or you can sprinkle the ground nutmeg if that is how you are using it. Then sprinkle the cinnamon and ground coriander.
6. Unevenly with teaspoon-sized chunks, sprinkle the brown sugar over the batter, leaving lumps and clumps.
7. Finish the batter by drizzling the melted butter over the brown sugar; you don’t have to be precise.
8. Bake at for 35-40 minutes or until golden brown on the edges and the center looks done, a cake tester will not work.
9. Let cool for 10 minutes.
10. Cut and serve while still warm