Eggnog Toffee Teacakes Recipes

EGGNOG COFFEE CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Whisk the flour, baking powder, nutmeg, cinnamon, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, egg yolk and vanilla until combined.
• Reduce the mixer speed to low and add the flour mixture in three batches,
• alternating with the sour cream in two batches. Increase the mixer speed to medium high and beat until well combined, about 30 seconds. Transfer the batter to the prepared pan; set aside.
• Make the topping: Combine the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Work in the butter with your fingers until clumpy. Scatter the topping over the cake batter. Bake until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes, then remove the springform ring and let cool completely.
• Make the glaze: Whisk the confectioners' sugar with 3 tablespoons eggnog in a medium bowl until smooth. If the glaze is too thick, gradually whisk in the remaining 1 tablespoon eggnog as needed. Drizzle the glaze over the cake before serving.

EGGNOG-TOFFEE TEACAKES

Steps:

• Preheat the oven to 350 degrees and grease the pan(s) of your choice: 10" tube or bundt style pan, or two 81/2" x 41/2" loaf pans.
• Beat the butter, sugar, nutmeg and salt until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Whisk the flour and baking powder together, and add to the batter alternately with the eggnog, 1/3 at a time, beating well after each addition.
• Pour batter into the pan(s).
• Bake 60 to 65 minutes or until a cake tester inserted into the center of the cake comes out clean.
• Let the cake cool in the pan for 15 minutes, then turn it out onto a rack set atop parchment paper to catch any drips.
• Topping:.
• Melt butter, then add the brown sugar, corn syrup, and salt, stirring until the sugar dissolves.
• Bring the mixture to a boil and continue to boil for several minutes, until it reaches 240 F(soft ball sage) on the candy or instant read thermometer.
• Add the extract and nuts, and pour the toffee topping over the cake.
• Cool completely before serving.

EGGNOG TEA CAKES

Steps:

• Heat oven to 350*F.
• Cream the butter and 1 cup of the powdered sugar in a large bowl using an electric mixer on medium speed until creamy.
• Add the vanilla and rum extracts; blend well.
• Reduce mixer speed to low and add the flour, nutmeg, and salt; beat just until combined. (mixture will be dry and crumbly.).
• Stir in the pecans by hand.
• Shape dough into 1" balls; space 1" apart on ungreased cookie sheets.
• Bake 13-16 minutes, or until cookies are set.
• Cool on wire racks 10 minutes; roll in remaining powdered sugar while cookies are still warm.