Monday, December 26, 2011

Egg Nog Coffee Cake

Egg Nog is one of those things that you either love or hate. Me, I love to drink it and bake with it as well. When I saw this recipe for Egg Nog Coffee Cake over at Mandy's Recipe Box, I knew I had to make it. Mandy's photos had me drooling all over my keyboard.

I wanted to make this as part of our Christmas morning breakfast. I already had a savory breakfast casserole, so this coffee cake was perfect for the sweet portion of the meal.

The best part about this recipe is that I could prepare and assemble the coffee cake the night before. Then it stores easily in the refrigerator. This was such a huge time saver on Christmas morning.

When the coffee cake was baked and out of the oven I could hardly wait to dig in. All I can say about this recipe is that it defiantly didn't disappoint. Goodness this coffee cake was so moist, so delicious and had such a festive flavor to it.

Even my little guy who dislikes eggnog said he loved it. I know this recipe will become a holiday favorite from here on out in our house. I think I might even freeze some egg nog so I can enjoy it throughout the year.

Egg Nog Coffee Cake
1 - cup granulated sugar
1/2 - cup butter, softened
1 - cup eggnog
1 - 8 oz container sour cream or plain yogurt
1 - teaspoon rum or butter 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

Struesel Topping:
1/3 - cup granulated sugar
1 - tablespoon all-purpose flour
1 - tablespoon butter, softened
1/4 - teaspoon ground nutmeg
1/4 - teaspoon cinnamon

Egg Nog Glaze:
1 - cup powdered sugar
3 - 4 tablespoon Egg Nog

Grease bottom only of a 13x9x2 inch baking pan with shortening or non stick baking spray. In small bowl, mix all of the streusel topping ingredients together with fork until crumbly; set aside.

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, sour cream, rum or butter extract, and eggs until blended. Stir in 2 1/2 cups all purpose flour, baking powder, baking soda, and salt. Spread in pan.

Sprinkle streusel topping over batter, cover with foil and refrigerate at least 8 hours or overnight. Pre heat oven to 350°F. Remove foil; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. 

Cool 20 minutes and then drizzle with the egg nog glaze. To prepare glaze in a small bowl, mix 1 cup powdered sugar and  3- 4 tablespoons eggnog until creamy and smooth. You want the glaze thin enough to drizzle. Drizzle over coffee cake and serve. 

Slightly adapted from: Mandy's Recipe Box


Anonymous said... #

Looks like a wonderful recipe! Gonna make it soon! Thanks!

BerryMorins Bits & Tips said... #

All I need is a cup of coffee to go with this cake.
Merry Christmas!
I hope you and your family have a blessed New Year!

Oklahoma Granny said... #

So glad you posted this recipe! I forgot to get the egg nog out of the fridge for Christmas morning breakfast. Now I have a recipe to use it in.

Mama Zen said... #

This sounds delicious!

Michele said... #

Yum! I bet this is delicious! I love eggnog. I have some in my fridge right now that needs to get poured into this recipe. ;)

vlbeck said... #

Delicious! Everyone raved about it! I am adding it to my Holiday traditions cookbook. Thanks for a new Christmas tradition!

Anonymous said... #

I made the egg nog coffee cake there are no words to describe how good this is everyone should at least try it. Thank you so much.

Jeejee said... #

I wanted to try this recipe for dessert, tonight after dinner. Why does it have to be refrigerated for at least 8 hours

Tina at Mommy's Kitchen said... #

That is what the orginal recipe stated. It is an overnight coffee cake. I can't answer that ? for you so you will need to ask Mandy at Mandy's Recipe Box. That is where the original recipe came from.

Cathy Pieroz said... #

Mmm these look so tasty! I think they'll have to be getting a try this weekend hehe :) - Cathy Pieroz at Ray White Alexandra Hills

Anonymous said... #

@Jeejee letting it rest in the fridge enaybles all the flavours to mellow and really bring out all the yummy flavours of this dessert.
This recipes looks amazing. I will have to make it soon.

Lisa B.

Gina Gentilini said... #

I made this with the rum extract and it was a favorite at a recent family party!

Anonymous said... #

Don't have the extract. Just leave it out or maybe use vanilla? Let me know what you all think. Thanks.

Anonymous said... #

Seems to be copied exactly from "Overnight Eggnog Streusel Coffee Cake - Betty Crocker".

Tina Butler said... #

(Comment #14) It always amazes me how someone has something to say and they post "Anonymous". Perhaps it is because they are embarrassed to leave their real name. Get your facts straight as I have credited the source of this recipe and it is not written word for word. Anonymous you are barking up the wrong tree and I hope you have a blessed day.