Saturday, January 25, 2014

Eggnog Coffee Cake

Savory Sweet and Satisfying:Eggnog Coffee Cake

This coffee cake is delicious, moist and has great eggnog flavor. Another great thing about this coffee cake is you prepare the batter the night before, stick it in the fridge and then the next morning put it in the oven and bake. So easy and perfect for the holidays.

Eggnog Coffee Cake

Coffee Cake
1 cup granulated sugar
1/2 cup unsalted butter, softened
1 cup light eggnog
8 ounces light sour cream
1 teaspoon rum extract
2 eggs
2 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda

Struesel Topping
1/3 cup granulated sugar
1 tablespoon all purpose flour
1 tablespoon unsalted butter
1/2 teaspoon ground nutmeg

1/2 cup powdered sugar
1-2 tablespoons light eggnog

Grease the only the bottom of a 9x13 baking pan.

In a large bowl beat the granulated sugar and butter together until light and fluffy. Add in eggnog, sour cream, rum extract and eggs and mix until blended. Mix in the flour, baking powder and baking soda just until combined. Spread batter into prepared pan.

In a small bowl add in all of the struesel ingredients and cut the butter in with a pastry blender or two forks. Sprinkle over the batter.

Cover and refrigerate at least 8 hours.

Preheat oven to 350ยบ F.

Remove coffee cake from refrigerator, uncover, and bake for 35-40 minutes or until an inserted toothpick comes out clean. Cool for 20 minutes.

In a small bowl combine the glaze ingredients, adding as much eggnog as needed to reach desired consistency. Drizzle over coffee cake


Serves: 16
Calories: 236
Total Fat: 8.3g
   Saturated: 5.2g
   Polyunsaturated: 0.2g
   Monounsaturated: 1.6g
   Trans: 0g
Cholesterol: 47.2mg
Sodium: 155mg
Potassium: 1.8mg
Total Carbs: 8.2g
   Dietary Fiber: 0.1g
   Sugars: 6.5g
Protein: 2.4g
Vitamin A: 7.8%
Vitamin C: 0.4%
Calcium: 5.1%
Iron: 0.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Mandy's Recipe Box.

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