Eggnog Breakfast Cake with Salted Maple Butter

I’m pretty sure this is my kids favorite thing I’ve ever made. Anytime I make it they literally devour half of it before I even get a chance to cut it. There’s no point in even putting some away for later because my girls will find it and eat it all.

My eggnog breakfast cake is the perfect Christmas morning snack! You can make it ahead of time so it’s ready to go Christmas morning. Serve it with coffee while everyone is opening presents to curb any hangry attitudes before they start.

Entertaining tips:

1. Make the cake and butter up to 3 days before and store in a container in the fridge.

2. Warm in the microwave for 30 seconds before serving.

Recipe:

Ingredients:

For the cake:

1 stick (8 Tbsp) room temperature unsalted butter

1/2 cup granulated sugar

1 tsp vanilla extract

3/4 cup eggnog

3 Tbsp greek yogurt

3 eggs

2 cups all purpose flour

1/2 tsp cinnamon

1/2 tsp nutmeg

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

For the butter:

1/2 stick (4 Tbsp) room temperature salted butter

2 Tbsp maple syrup

Pinch of ground cloves

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Spray a 9” square baking dish with non-stick spray and set aside.

3. In a large bowl add 1 stick room temperature butter, sugar, and vanilla. Using an electric mixer, mix for about 30 seconds until fully combined.

4. Add the yogurt, eggnog, and eggs and whisk until completely combined.

5. Add flour, cinnamon, nutmeg, baking powder, baking soda, and salt and stir to combine.

6. Pour batter into greased baking sheet and spread into an even layer.

7. Bake for 40-45 minutes, or until a toothpick comes out clean.

8. While the cake is baking, combine 1/2 stick room temp butter, maple syrup, and cloves. Stir until smooth.

9. Transfer butter to plastic wrap and roll into a log. Place in the refrigerator for 3 minutes to reset.

10. Serve cake warm with butter and a sprinkle of flake salt.

11. Enjoy!