Egg Nog Coffeecake

12 Days of Christmas Treats- Day 12! I saved the best for last! This egg nog coffeecake is the perfect thing for Christmas breakfast- whip it up the night before and pop it in the oven while everyone is ripping into their presents! Amazingly moist with a streusal topping and sweet glaze, this cake is best warm! Enjoy!

Egg Nog Coffeecake
Serves 12

Streusel Topping
1/3 cup sugar
1 tablespoon all-purpose flour
1 tablespoon butter, softened
1/2 teaspoon ground nutmeg

Coffee Cake
1 cup sugar
1/2 cup butter, 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
1/4 teaspoon nutmeg

Eggnog Glaze
1/2 cup powdered sugar
1 to 2 tablespoons eggnog

1. Grease bottom only of 9x13 rectangular pan
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.
4. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended.
5. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt.
6. Spread in pan. Sprinkle Streusel Topping over batter. Cover and refrigerate at least 8 hours, or overnight.
7. Heat oven to 350 degrees. Uncover pan and bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
8. In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle.
9. Drizzle over coffee cake. For servings, cut into 4 rows by 3 rows.
(adapted from BettyCrocker.com)

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