Friday, November 22, 2013
Eggnog Streusel Coffee Cake
Eggnog Streusel Coffee Cake is so sweet and Smooth and the good thing is you can make this up and leave it in the fridge overnight to bake first thing in the Morning if you like, but we like it for dessert too.**
1/3 cup granulated sugar
1 tablespoon Gold Medal® all-purpose flour
1 tablespoon butter or margarine, softened
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup butter or margarine, softened
1 cup eggnog
1 container (8 ounces) sour cream
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup powdered sugar
1 to 2 tablespoons eggnog
Heat Oven to 350 if baking right away
Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.
In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.
mix till all crumbly
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.
Heat oven to 350 and Bake 30 to 35 minutes,
let cool 20 minutes before glazing.
In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle.
Drizzle over coffee cake. For servings, cut into 5 rows by 3 rows.
now doesn't that look so good?? It is
Cover and refrigerate at least 8 hours.if you want to bake it in the morning for breakfast. Bake 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
Adapted By Betty Crocker