I won’t lie to you…eggnog exists in our house at Christmastime. Ever since I found vanilla eggnog a few years ago, we always have a carton on hand from the first week of December when we put up the tree right through New Year’s and into January. And this particular vanilla eggnog tastes like a vanilla milkshake which probably makes it all that much more addictive. But frankly, I’m not here to lament about eggnog today. And I’m also not here with a healthy meal post to kick off the new year. No apologies from me.
I’m here to talk about this vanilla bean eggnog cake that so many of you were excited about when I mentioned it on Facebook last week. This recipe is a fantastic way to use up that leftover ‘nog. You’ll only need 1 cup for the cake – don’t we all usually have just a wee bit left in the container right before we toss it? The cake comes together quickly and the result is a rich pound cake-like Bundt with hints of nutmeg and cinnamon (my adaptations from the original recipe). The eggnog shines through beautifully, especially on the crunchy bottom of the cake (which is actually the top of the cake in the pan and my favorite part of a Bundt cake), and with some lightly dusted powdered sugar, all you’ll need is a fork and a cup of tea or coffee to round out this delightful dessert.
Vanilla Bean Eggnog Bundt Cake
source: adapted from The Naptime Chef
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp Kosher salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 sticks (16 tbsp) unsalted butter, at room temperature
- 2 cups granulated sugar
- 1 vanilla bean pod, split and seeds removed
- 3 large eggs, at room temperature
- 1 cup eggnog (vanilla, if you can find it)
- 1/4 tsp eggnog flavor OR 1 tsp pure vanilla extract and 1 tsp rum extract
- Preheat oven to 350 degrees F. Butter and flour a 10-inch Bundt pan.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg; set aside.
- In the bowl of stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla bean seeds at medium speed until the mixture is light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition.
- In a small bowl or glass measuring cup, stir together the eggnog and eggnog flavor (or vanilla extract and rum extract). With the mixer on low speed, alternately stir in the dry ingredients and eggnog mixture, beginning and ending with the dry ingredients. Be sure to mix in each only until they are just incorporated, about 10 seconds each – do not overmix. Scrape down the sides of the bowl as needed.
- Spoon the batter into the prepared Bundt pan and level off the top with a spatula. Bake for 45-50 minutes, or until a long toothpick or sharp knife reveals just a few crumbs stuck to it upon testing for doneness. Cool for 10 minutes in the pan on a wire rack then invert the cake onto the rack and cool completely before serving. Well-wrapped, the cake will last for 3-4 days at room temperature.