Egg Nog Coffee Cake

Egg Nog is one of those things that you either love or hate. Me, I love to drink it and bake with it as well. When I saw this recipe for Egg Nog Coffee Cake over at Mandy's Recipe Box, I knew I had to make it. Mandy's photos had me drooling all over my keyboard.

I wanted to make this as part of our Christmas morning breakfast. I already had a savory breakfast casserole, so this coffee cake was perfect for the sweet portion of the meal.

The best part about this recipe is that I could prepare and assemble the coffee cake the night before. Then it stores easily in the refrigerator. This was such a huge time saver on Christmas morning.

When the coffee cake was baked and out of the oven I could hardly wait to dig in. All I can say about this recipe is that it defiantly didn't disappoint. Goodness this coffee cake was so moist, so delicious and had such a festive flavor to it.

Even my little guy who dislikes eggnog said he loved it. I know this recipe will become a holiday favorite from here on out in our house. I think I might even freeze some egg nog so I can enjoy it throughout the year.

Egg Nog Coffee Cake
Ingredients:
1 - cup granulated sugar
1/2 - cup butter, softened
1 - cup eggnog
1 - 8 oz container sour cream or plain yogurt
1 - teaspoon rum or butter 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, softened
1/4 - teaspoon ground nutmeg
1/4 - teaspoon cinnamon

Egg Nog Glaze:
1 - cup powdered sugar
3 - 4 tablespoon Egg Nog

Directions:
Grease bottom only of a 13x9x2 inch baking pan with shortening or non stick baking spray. In small bowl, mix all of the streusel topping ingredients together 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, sour cream, rum or butter extract, and eggs until blended. Stir in 2 1/2 cups all purpose flour, baking powder, baking soda, and salt. Spread in pan.

Sprinkle streusel topping over batter, cover with foil and refrigerate at least 8 hours or overnight. Pre heat oven to 350°F. Remove foil; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. 

Cool 20 minutes and then drizzle with the egg nog glaze. To prepare glaze in a small bowl, mix 1 cup powdered sugar and  3- 4 tablespoons eggnog until creamy and smooth. You want the glaze thin enough to drizzle. Drizzle over coffee cake and serve. 

Slightly adapted from: Mandy's Recipe Box

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