Overnight Eggnog Streusel Coffee Cake

 

Ingredients

Streusel Topping

• 1/3

  cup granulated sugar
• 1

  tablespoon Gold Medal™ all-purpose flour
• 1

  tablespoon butter or margarine, softened
• 1/2

  teaspoon ground nutmeg

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 Gold Medal™ all-purpose flour
• 1 1/2

  teaspoons baking powder
• 1/2

  teaspoon baking soda
• 1/2

  teaspoon salt

Eggnog Glaze

• 1/2

  cup powdered sugar
• 1

  to 2 tablespoons eggnog

Steps

1 Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.

2 In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.

3 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.

4 Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.

5 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.