Overnight Eggnog Coffee Cake with Nog Drizzle

[kaci]

Overnight Eggnog Coffee Cake with Nog Drizzle


TOPPING:

1/3 cup granulated sugar
1 tablespoon all-purpose flour
1 Tbs butter, softened
1/2 tsp ground nutmeg

CAKE:

1 cup granulated sugar
1/2 cup butter, softened
1 cup eggnog
8 ounces sour cream
1 tsp rum extract
2 large eggs
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground mace


GLAZE:

1/2 cup powdered sugar
2 Tbs eggnog
1/8 tsp nutmeg



1. Grease 12-cup round molded cake pan with shortening.

2. In a small ball, mix all topping ingredients with a fork until crumbly;
sprinkle evenly into prepared pan.

3. In a large bowl, beat 1 cup granulated sugar and ½ cup butter with
electric mixer on medium speed. Beat in 1 cup eggnog, the sour cream, rum
extract and eggs until blended.

4. In a separate bowl, whisk together flour and remaining dry cake
ingredients. Stir dry mixture into wet mixture. Spoon evenly into pan (on
top of the topping). Cover and refrigerate at least 8 hours.

5. Preheat oven to 350°F. Uncover pan; bake 25 to 35 minutes or until
toothpick inserted in center comes out clean. Cool 10 minutes and then flip
out onto a rack to cool completely.

6. In a small bowl, mix all glaze ingredients until smooth. Add more eggnog
if not thin enough to drizzle. Spoon over coffee cake. Cut and serve.

Servings: 15