Ingredients
Overnight Eggnog Streusel Coffee Cake
Fix and forget this coffee cake! Once it’s made,
it’s stored in the fridge until you’re ready to bake it the next day.
15 servings
Streusel Topping
1/3 cup granulated sugar
1 tablespoon Gold Medal
Instructions
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.
High Altitude (3500-6500 ft) No changes.
Nutrition Information:
1 Serving: Calories 275 (Calories from Fat 100); Total Fat 11g (Saturated
Fat 7g, Trans Fat ncg); Cholesterol 70mg; Sodium 240mg; Total Carbohydrate
40g (Dietary Fiber 1g, Sugars ncg); Protein 4g Percent Daily Value*: Vitamin
A 8%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 1 1/2 Other
Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
