Overnight Holiday Streusel Eggnog Coffee Cake that will Make Your Brunch a Breeze
Ingredients
STREUSEL TOPPING:
- 1/3 cup granulated sugar
- 1 tbsp all-purpose flour
- 1 tbsp butter softened
- 1/2 tsp ground nutmeg
COFFEE CAKE:
- 1 cup granulated sugar
- 1/2 cup butter softened
- 1 cup eggnog
- 8 oz. container sour cream
- 1 tsp rum extract
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
EGGNOG GLAZE:
- 1/2 cup confectioners sugar
- 1-2 tbsp eggnog
Instructions
STREUSEL TOPPING
- In a small bowl, mix all Streusel Topping ingredients with a fork until crumbly. Cover and refrigerate.
COFFEE CAKE
- Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.
- In a large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed.
- 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. Cover and refrigerate at least 8 hours.
- Sprinkle Streusel Topping over batter.
- Heat oven to 350°F.
- Uncover pan; bake 35 to 40 minutes or until a toothpick inserted in center comes out clean.
- Cool on a wire rack 20 minutes.
EGGNOG GLAZE
- In a small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake.
Notes
The original recipe recommends placing the streusel on the cake before you refrigerate it. I have found this drastically affects the texture of the streusel. For best results store the streusel and cake separately until you are ready to bake.