On Thanksgiving morning, while my mother in law and I were starting to cook, while having our coffee, I wanted to have something nice for breakfast. However, with all of the work that goes into Thanksgiving, I wanted something easy. This recipe fit the bill. It was festive (Hello Egg Nog!), simple, delicious, and went great with a cup of coffee. I assembled it the night before, and took it right out of the refrigerator and put it into the oven.
My only change was that I used a bit more Egg Nog for the drizzle. I get my Egg Nog from Oberweis, and it’s really REALLY thick and decadent!
I hope all of you and your families had a wonderful Thanksgiving this year!
Egg Nog Coffee Cake
1 c granulated sugar
1/2 c butter or margarine, softened
1 c eggnog
8 oz sour cream
1 tsp rum extract
2 1/2 c all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 c granulated sugar
1 tbsp all-purpose flour
1 tbsp butter, softened
1/2 tsp ground nutmeg
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 (I had pre-mixed my dry ingredients). 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.
Egg Nog Glaze
1/2 c powdered sugar
2 tbsp Egg Nog
In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake.