Overnight Eggnog Streusel Coffee Cake
- Streusel Topping
- 1/3 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon butter, softened
- 1/2 teaspoon ground nutmeg
- Coffee Cake
- 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
- Eggnog Glaze
- 1/2 cup powdered sugar
- 1 to 2 tablespoons eggnog
Adapted from holidaycottagepage.com
1 Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.
2 In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.
3 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.
4 Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
5 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.
Can't wait until the next morning to bake this yummy cake? You don't have to. Just reduce bake time to 30 to 35 minutes if baking immediately.