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
2cupsall-purpose flour
½cupsugar
2heaping tsp baking powder
1/2tspsalt
1 ½cupseggnog
½a nutmeg seed or about ¾ teaspoon ground
½teaspooncinnamon
¼teaspoonground coriander
½cupbrown sugar I used dark
¼cupbuttermelted
Instructions
heavily Butter or sparay with cooking spray, a 9-inch square pan or a 9 ½ x 7 ½ inch baking pan.
Mix together in a medium bowl the flour, sugar, baking powder, and the salt.
Stir in the eggnog just until well blended (but do not beat).
Spread the batter in the buttered pan.
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.
Unevenly with teaspoon-sized chunks, sprinkle the brown sugar over the batter, leaving lumps and clumps.
Finish the batter by drizzling the melted butter over the brown sugar; you don’t have to be precise.
Bake at for 35-40 minutes or until golden brown on the edges and the center looks done, a cake tester will not work.