Eggnog Streusel Coffee Cake

Eggnog Streusel Coffee Cake

Streusel Topping.

• • 1/3 cup granulated sugar

  • 1/2 cup all-purpose flour

  • 3 tablespoons unsalted butter, cold

  • 1/2 teaspoon nutmeg

  • 1/4 teaspoon cinnamon

Coffee Cake.

• • 1 cup granulated sugar

  • 1/2 cup unsalted butter, softened to room temperature

  • 1 cup eggnog

  • 8 ounces sour cream

  • 1 teaspoon maple extract

  • 2 eggs

  • 2 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

Glaze.

• • 1 cup powdered sugar

  • 3-4 tablespoons eggnog

Preheat the oven to 350 and spray a 9x9 inch baking dish with non-stick spray.

Topping.

In a bowl, use a pastry cutter to combine the topping ingredients until coarse and crumbly. Set aside.

Cake.

In the bowl of your stand mixer fitted with the paddle attachment, beat the sugar and butter for several minutes until light and fluffy. Scrape the bowl down and beat in the eggnog, sour cream, maple extract and eggs until well combined.

In a separate bowl, combine the flour, baking powder, baking soda and salt. With the mixer on low, add the dry ingredients, mixing just until barely combined. Spread the batter into the greased pan and sprinkle with the topping.

Bake for about 45-60 minutes, until a knife in the center comes out with moist crumbs clinging to it, but not raw batter; check for doneness every 5 minutes during the last 15 minutes.

Glaze.

While the cake cools a little, mix the glaze into a smooth, drizzly consistency, and generously drizzle over the cake. Let cool for about 20 minutes, then cut into squares and serve warm.

Note: While this could also be baked in a 9x13 pan and only baked for about 30-35 minutes, I like the tall pieces you get with baking it in a smaller pan. This cake is also fantastic for days after; just warm up a piece for about 30-40 seconds in the microwave and it will be soft and tender.

Recipe adapted from the Betty Crocker Christmas Cookbook