A holiday breakfast tradition

Another food post, two in a row! Most folks skimp on or completely breakfast and lunch because they'll have "more room" for Thanksgiving dinner. This isn't a good practice. Eating regularly, if a bit lighter than usual, is healthier than starving yourself all day and then glutting out on a huge feast. So I usually start the day out with something guaranteed to get folks in the house to eat - my egg nog coffeecake. I used to use the Bisquick recipe, substituting egg nog for the milk in the recipe, but what happens when it's Thanksgiving morning and you're out of Bisquick? You improvise with (luckily) tasty results!



Egg Nog Coffeecake:

Cake:

2 cups flour, sifted
1 cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup eggnog
2 tablespoons melted butter
2 eggs
1 teaspoon vanilla extract

Topping:

½ cup brown sugar
1 cup chopped nuts (I prefer pecans, but have also used hazelnuts to good reviews)
4 tablespoons softened butter
½ tablespoon cinnamon
½ tablespoon nutmeg

Preheat oven to 325F

Mix sifted flour, white sugar, baking powder and salt into a bowl. Blend in milk, 2 tablespoon melted butter, eggs, and vanilla, mix well.

In separate bowl, cream softened butter with brown sugar, cinnamon, and nutmeg. Fold in chopped nuts.

Grease 9x9 glass casserole. Turn batter into greased pan. Sprinkle topping on top.
Bake in preheated 325ºF oven for 40-45 minutes or until golden brown and a toothpick comes out clean from the center. Yields: 9 servings.