Overnight Eggnog Streusel Coffee Cake

By dawn716

Ingredients

• TOPPING
• 1/3 C SUGAR
• 1 T FLOUR
• 1 T BUTTER SOFTENED
• 1/2 t NUTMEG
• CAKE
• 1 C SUGAR
• 1/2 C BUTTER
• 1 C EGGNOG
• 1 t RUM EXTRACT
• 2 EGGS
• 2 1/2 C FLOUR
• 1 1/2 t BAKING POWDER
• 1/2 t BAKING SODA
• 1/2 t SALT
• EGGNOG GLAZE
• 1/2 C POWDERED SUGAR
• 2 T EGGNOG
• 1 Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.

In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with spoon. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan. Sprinkle Streusel Topping over batter. Cover and refrigerate at least 8 hours.

Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.

In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake. For servings, cut into 5 rows by 3 rows.