I firmly believe that we have to enjoy the small moments. One of them is this simple eggnog coffee cake. It needs about 20 minutes to prepare and then has to be baked for almost an hour, but I believe it is so worth it. My husband ate this cake single-handedly within a few days and requested for me to make it again very soon.
This may not be the traditional way of making a coffee cake. We will first beat the egg whites to a stiff meringue before we proceed to beating the egg yolks with sugar, but believe you me, this extra step and extra bowl is definitely worth it. Really. It makes all the difference in that the cake will turn out so much lighter. We will also add a leavener, baking powder to be exact, so it is not as pertinent as it is for sponge cake to keep as much air in as possible, but I really think you will be delighted to eat this cake.
This German eggnog coffee cake is extremely moist and contains the German eggnog called Eierlikör. Preheat oven to 180 degrees Celsius. Butter and flour a bundt form (22cm in diameter). Divide egg whites and egg yolks in two separate and large bowls. Add the sugar to the egg yolks. Then beat the egg whites with a pinch of salt until stiff peak forms. Without cleaning the mixer, beat the egg yolks for a few minutes, they should become lighter in color and thicker in consistency. Briefly beat in oil and eggnog. Lastly add the remaining ingredients and only beat until combined. Fold in beaten egg whites, try to keep in as much air as possible. Pour into prepared cake pan and bake for about 50 minutes on second lowest rack, an inserted toothpick should come out clean. Inverted on a plate once cool and dust with icing sugar if desired.German Eggnog Coffee Cake
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