Overnight Eggnog Streusel Coffee Cake

Ingredients

Streusel Topping

• 1/3 cup granulated sugar
• 1 tablespoon Gold Medal all-purpose flour
• 1 tablespoon butter, softened
• 1/2 teaspoon ground nutmeg

Coffee Cake

• 1 cup granulated sugar
• 1/2 cup butter, softened
• 1 cup eggnog
• 1 (8 ounce) container sour cream
• 1 teaspoon rum extract
• 2 eggs
• 2 1/2 cups Gold Medal 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

Instructions

1. Grease the bottom only of a 13 x 9 inch baking pan 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.
4. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended.
5. Stir in flour, baking powder, baking soda and salt.
6. Spread in pan.
7. Sprinkle Streusel Topping over batter.
8. Cover and refrigerate at least 8 hours.
9. Heat oven to 350 degrees F. Uncover pan; bake for 35 to 40 minutes or until a wooden pick inserted in center comes out clean.
10. Cool for 20 minutes.
11. In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake.
12. For serving, cut into 5 rows by 3 rows.

Notes

High Altitude (3500-6500 ft) No changes.

Nutrition

Per serving: Calories 275 (Calories from Fat 100); Total Fat 11g (Saturated Fat 7g, Trans Fat ncg); Cholesterol 70mg; Sodium 240mg; Total Carbohydrate 40g (Dietary Fiber 1g, Sugars ncg); Protein 4g

Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 6%; Iron 6%

Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices

Attribution

Recipe and photo used with permission from: Betty Crocker