Eggnog Coffee Cake

By kayjayjohnson

Ingredients

• 1 cup granulated sugar
• 1/2 cup butter or margarine, softened
• 1 cup eggnog
• 1 container (8 ounces) sour cream
• 1 teaspoon rum extract
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Struesel Topping
• 1/3 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon butter or margarine, softened
• 1/2 teaspoon ground nutmeg

Details

Adapted from mandysrecipebox.blogspot.de

Preparation

Step 1

Grease bottom only of rectangular pan, 13x9x2 inches, with shortening. 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.

Egg Nog Glaze
1/2 c. powdered sugar
1-2 Tbsp. Egg Nog

In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake.
Note: You can wait until right before baking to make the struesel topping and sprinkle it on the batter and then bake if you want a more crunchy-type topping.