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–+ servings

Eggnog Oatmeal Breakfast Cake

Ania
Sweeten up your mornings this holiday season with a slice of delicious eggnog oatmeal breakfast cake! It’s got eggnog, hearty oats, and loads of cinnamon sugar in every bite. This is a classic recipe for the season that I just adore!
5 from 1 vote

Ingredients
 
 

For the cake

For the sprinkle

Instructions
 

  • Preheat the oven to 350℉/180℃. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Gently grease the two sides without parchment paper and then set aside.
  • In a medium sized bowl, add in the dry ingredients. Stir to combine and set aside.
    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
  • In a large bowl, add the butter and white sugar. With an electric mixer, mix on medium speed for 2-3 minutes until it’s light and fluffy. Make sure to scrap the sides of the bowl when needed.
    1/2 cup butter, 3/4 cups white sugar
  • Add in the wet ingredients; eggs, vanilla, sour cream, eggnog, and rum extract (optional). Continue mixing on medium speed until smooth.
    2 eggs, 1 tbsp vanilla, 3/4 cups eggnog, 1/4 tsp rum extract, 1/4 cup full fat sour cream
  • Add the dry ingredients in and with a spatula, mix until a batter forms. Do not over-mix!
  • Spread the batter into the prepared pan evenly. In a small cup, add white sugar, cinnamon, and nutmeg and mix together. Then sprinkle on top evenly. This will give you a sweet crunchy top.
    1 1/2 tbsp white sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg
  • Bake for 35-45 minutes, depending on your oven. It took me 45 minutes. Allow it to cool, slice, and enjoy!