Egg Nog Coffee Cake

You must make this for Christmas morning breakfast or brunch. It is painless and effortless so you can spend time with your family instead of in the kitchen. You make the batter the night before and put it in the pan and into the fridge. Simply bake it in the morning and you are a hero. Enjoy your holiday and I will be back next week! Merry Christmas!

Egg Nog 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

Struesel Topping

1/3 cup granulated sugar

1 tablespoon  all-purpose flour

1 tablespoon butter or margarine, softened

1/2 teaspoon ground nutmeg

Egg Nog Glaze
1/2 C. powdered sugar
1 to 2 Tbsp. Egg Nog

Directions

• Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.
•  In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside. 
• 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. 
• Heat oven to 350°F. 
• Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
•  Cool 20 minutes.
• In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. 
• Drizzle over coffee cake.

Note: You can wait until right before baking to make the struesel topping and sprinkle it on the batter and then bake if you want a more crunchy-type topping.

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