The Holiday Coffee Cake Everyone Will Rave About | Justine Doiron | NYT Cooking

eggnog

🥗Healthier: almond milk + nutmeg

💰Cheaper: milk + nutmeg

Almond milk provides a lighter option, while milk with nutmeg mimics the flavor.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

chopped nuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Seeds provide crunch and are often more economical.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

Preheat oven to 350°F (175°C).

Grease the edges of an 8x8 or 9x9 baking pan with butter.

Prepare the crumble by mixing 65 grams of granulated sugar, 1 teaspoon of cinnamon, a little bit of nutmeg, and 1 teaspoon of Diamond Crystal Kosher Salt in a bowl.

Grate 1 stick of cold butter using the large side of a box grater into the dry mixture.

Work the butter into the mixture with hands until it reaches a pea-sized texture, resembling wet sand.

Chill the crumble mixture in the fridge.

In a separate bowl, whisk together 3/4 cup of eggnog, 1/2 cup of Greek yogurt, and 1 teaspoon of vanilla extract.

In another bowl, use an electric mixer to cream together 170 grams of softened butter and 225 grams of granulated sugar until light and fluffy, about 3-4 minutes.

Scrape down the sides of the bowl and gradually drizzle in the eggnog mixture while mixing.

Add 315 grams of all-purpose flour, 1/4 teaspoon each of cinnamon, nutmeg, and clove, and a generous serving of salt to the wet mixture.

Mix until just combined, scraping down the sides as needed.

Measure 550 grams of batter into the prepared pan, spreading it evenly.

Spread the cranberry sauce over the batter layer.

Top with the chilled crumble mixture, ensuring it covers the entire surface.

Bake for 45-50 minutes, or until a toothpick inserted comes out clean.

Let cool in the pan for 10 minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens