Happy almost Christmas, friends! So close!
Quick show of hands, who caught the Sound of Music sing-a-long on ABC this past Sunday night? Can I tell you how happily I belted out ‘Sixteen Going On Seventeen’ as Liesl and Rolf pranced around the von Trapp gazebo?
‘You are sixteen going on seventeen
Fellows will fall in line
Eager young lads and rogues and cads
Will offer you food and wine’
Of course the wild exuberance of my living-room performance may have had something to do with the spiked eggnog I was enjoying. Eggnog is one of my favorite holiday flavors and it’s just right for this coffee cake. Even if you’re not crazy about drinking eggnog, you should try eating it. This cake smells delicious in the oven and it develops almost a subtle, floral flavor. I really like this with figs, but choose any jam you like – plum would work well, too. This is a really nice treat after an early morning walk or run on a cold Winter day. It’s also the perfect snack for opening Christmas presents or for a New Years brunch. It can be baked a day ahead so you have something to snack on while the coffee brews or the Champagne pops.
Fig & Eggnog Coffee Cake
Adapted from Hungry Girl por Vida
1 vanilla bean, split and scraped
1 1/4 cup sugar
6 oz fig jam (I used Stonewall Kitchen)
2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/4 plus 1/8 teaspoon fresh, grated nutmeg, divided
1 stick (4 oz) plus 1 tablespoon softened butter, divided
2 large eggs
1/2 cup eggnog
confectioner’s sugar for dusting
Preheat oven to 375 degrees.
Butter a 9-inch springform pan (or cake pan) and line the bottom with parchment.
In the bowl of a food processor, process sugar with vanilla bean until combined well. Pour vanilla sugar into a separate bowl.
In a small bowl combine 1/4 cup of vanilla sugar with 1/8 teaspoon nutmeg, and 1 tablespoon each of butter and flour. Blend well with fingers, set aside.
In a medium bowl whisk together 2 cups of flour, baking powder, salt, and 1/4 teaspoon nutmeg.
In the bowl of a stand mixer (or with electric beaters), beat together 1 stick of butter and remaining 1 cup of sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Scrape the bowl well and alternately add flour mixture and eggnog, beginning and ending with flour, until just combined. Batter will be thick.
Spread half of the batter into the bottom of the prepared pan, smoothing as best as you can. Spread the figs over the batter, leaving a 1/2 inch border around the diameter. Using an offset spatula, gently spread the remaining batter on top of the fig layer, all the way to the edges, and sprinkle with crumble topping.
Bake on the middle rack until a toothpick or cake tester inserted into the center of the cake (not the fig layer) comes out clean, approximately 40 minutes. Remove from oven and cool 30 minutes before releasing from the pan.
Dust with confectioner’s sugar before serving.
This can be made 24-hours ahead, stored tightly wrapped at room temperature.
(Do Re Me Fa So La Te Do!)