Eggnog Coffee Cake

adapted from: Mandy's Recipe Box

1 c. sugar

1/2 c. butter or margarine, softened

1 c. eggnog

1 container (8 oz.) sour cream (I used plain yogurt)

1 tsp. rum extract

2 eggs

2 1/2 c. all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Streusel Topping

1/3 c. sugar

1 Tbl. all-purpose flour

1 Tbl. butter or margarine

1/2 tsp. ground nutmeg

Grease a 9x13-inch rectangle pan; set aside Cream together sugar and butter until light and fluffy. Add the eggnog, sour cream, rum extract and eggs and beat until well incorporated. Mix in the flour, baking powder, baking soda and salt until blended. Spread evenly in prepared pan. In a small bowl, combine the streusel topping ingredients and mix with a fork until crumbly (I used my hands). Sprinkle streusel topping over batter. Cover and refrigerate at least 8 hours. Heat oven to 350 degrees. Uncover pan and bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 20 minutes and top with eggnog glaze.

Eggnog Glaze

1/2 c. powdered sugar

1-2 Tbl. eggnog

In a small bowl, mix powdered sugar and eggnog until smooth and thin enough to drizzle. Drizzle over coffee cake.

Jenn's Notes: I cut the above recipe in half and baked in a 8x6-inch pan. I used non-fat yogurt instead of sour cream and I made the full eggnog glaze recipe for the 1/2 batch, because I like lots of glaze. The only thing I would do different next time, is to add the streusel topping in the morning, right before I bake it, because the sugar dissolved overnight and didn't end up being crunchy. I would prefer it to be crunchy, but that is just my personal taste.