Eggnog Breakfast Cake with Eggnog Glaze


Are you still trying to decide what to make for breakfast on Christmas morning. If you're like me you already have your dinner menu planned. That's usually the first thing that I think of. However breakfast is a whole different story. I usually don't decide on what we're eating for breakfast until that day, because it's whatever I feel like eating, although I do cater for the rest of the family as well. If you're also like me, you might also have eggnog either left over or a brand new box that you're just waiting to open. We started drinking eggnog since Thanksgiving so we always have left overs. Today I want to share with you something that you can make with your left ofter eggnog. After all eggnog isn't just for drinking. It tastes absolutely delicious in this Eggnog Breakfast Cake  and we were able to also use it to make an Eggnog Glaze. You just have to give it a try!

Here is what you'll need:



Ingredients

1.5 cups all-purpose flour
1/3 cup instant oats
1.5 teaspoons baking powder
1/4 teaspoon salt
1/2 cup white sugar, plus extra for the top
1/2 brown sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup egg nog
1/4 cup coconut oil
2 tablespoons butter
3 tablespoons walnuts, chopped walnuts or pecans
For the glaze: 1/2 cup powdered sugar + 2-3 tablespoons eggnog


Instructions

Add the egg nog, vanilla and egg to a large bowl and whisk until smooth.


Melt the coconut oil and butter together and drizzle it into the wet ingredients, whisking constantly.

In another separate bowl, add the white sugar, brown sugar, flour, oats, baking powder and salt and stir to combine.


Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix.


Spray a 1.5 quart shallow baking dish with non-stick cooking spray and pour the batter into the dish.

Sprinkle the walnuts over the top followed by about two tablespoons of white sugar. This helps create a nice, top.


Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. I start checking it at 25 minutes and check it every 5 minutes after that.

When the cake is done, allow it to cool for 20 minutes before serving.

Serve with the glaze for drizzling over the top.


To make the glaze, add the powdered sugar and eggnog to a small dish and whisk until smooth.

Enjoy!