Overnight Eggnog Streusel Coffee Cake
×Category: Desserts | Type: Cake | Servings: 12 | By: Curator Mikey
A Christmas morning tradition! Yummy coffee cake with a serious eggnog slant
Ingredients
- Streusel Topping:
- Granulated Sugar: 1/2 Cup
- All-Purpose Flour: 1 TBSP
- Unsalted Butter (Softened): 1 TBSP
- Ground Nutmeg: 1/2 TSP
- Ground Cinnamon: 1/4 TSP
- Coffee Cake:
- Granulated Sugar: 1 Cup
- Unsalted Butter (Softened): 1/2 Cup
- Eggnog: 1 Cup
- Sour Cream: 8 Oz
- Rum Extract: 1 TSP
- Large Eggs: 2 Each
- All-Purpose Flour: 2 1/2 Cup
- Baking Powder: 1 1/2 TSP
- Baking Soda: 1/2 TSP
- Table Salt: 1/2 TSP
- Eggnog Glaze:
- Powdered Sugar: 1/2 Cup
- Eggnog (or 2 as need): 1 TBSP
Instructions
- Streusel Topping:
- Mix all ingredients together with a fork until they are crumbly.
- Coffee Cake:
- Grease the bottom only of a 13 x 9 x 2 pan with shortening.
- Beat sugar and butter in a large bowl with mixer on medium speed. When well blended, mix in eggnog, sour cream, rum extract and eggs until blended.
- Mix dry ingredients together in a bowl and stir into batter mixture. Spread in pan. Spread streusel topping over batter, cover and refrigerate for at least 8 hours.
- Heat oven to 350 degrees. Uncover cake and bake for 35-40 minutes until toothpick comes out clean, or internal temperature is 195-205 degrees. Cool 20 minutes.
- Make and Apply Eggnog Glaze:
- Mix all ingredients in a small bowl until smooth and thin enough to drizzle. If too thick, add a little more eggnog.
- Drizzle glaze over cake. Serve immediately.