Overnight Eggnog Coffee Cake with Nog Glaze

This recipe has been featured in a post on The Recipe Girl blog: Eggnog Coffee Cake with Nog Glaze.

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Overnight Eggnog Coffee Cake w/ Nog Glaze

Yield: 15 servings

Prep Time: 25 min + chilling time

Cook Time: 35 min

Incredibly moist cake. The drizzle on top basically absorbs into the cake to add to the moistness. Absolutely delicious.

Ingredients:

(edited to add that some readers have had trouble with the "topping" portion of this recipe. You might be better off just leaving the topping off and your cake will be just as good. The glaze will be the final topping anyways!)

TOPPING:
1/3 cup granulated sugar
1 Tablespoon all-purpose flour
1 Tablespoon butter, softened
1/2 teaspoon ground nutmeg

CAKE:
1 cup granulated sugar
1/2 cup butter, softened
1 cup eggnog
8 ounces sour cream
1 teaspoon rum extract
2 large eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace

GLAZE:
1/2 cup powdered sugar
2 Tablespoons eggnog
1/8 teaspoon nutmeg

Directions:

1. Grease 12-cup round molded cake pan with shortening.

2. In a small bowl, mix all topping ingredients with a fork until crumbly; sprinkle evenly into prepared pan.

3. In a large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended.

4. In a separate bowl, whisk together flour and remaining dry cake ingredients. Stir dry mixture into wet mixture. Spoon evenly into pan (on top of the topping). Cover and refrigerate at least 8 hours.

5. Preheat oven to 350°F. Uncover pan; bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and then flip out onto a rack to cool completely.

6. In a small bowl, mix all glaze ingredients until smooth. Add more eggnog if not thin enough to drizzle. Spoon over coffee cake. Cut and serve.

Tips:

*Freshly grated nutmeg is best!
*I used full fat eggnog and full fat sour cream for this recipe, and the end result was a super moist and rich cake. You can certainly try to sub the lower fat versions but the baked product might turn out slightly different.
*Use real rum if you'd like (in place of the extract).

Source: RecipeGirl.com (Adapted from Betty Crocker)

Leave a Comment




17 Responses to “Overnight Eggnog Coffee Cake with Nog Glaze”

  1. 1

    Teresa Beyke — December 15, 2009 @ 12:18 PM

    Brunch possibility.

  2. 2

    chris — January 8, 2010 @ 8:33 AM

    Please help! I made this cake and followed directions to the T but I was so upset when I went to try and get the cake out of the pan-the whole top stuck and I had to try and piece it together. the topping was hard and just stuck to the pan. I am wondering if maybe I should have tried to turn it over earlier. I wonder if I baked it in a 9×13 pan the next time, would I still be able to put the topping on? Otherwise, it is a very moist subtle tasting cake. Worth making again.

  3. 3

    Faye — December 13, 2011 @ 11:14 PM

    Sounds delish and i have leftover eggnog to use up. Just curious what refrigerating the batter overnight does.

    • Lori Lange replied: — December 14th, 2011 @ 6:22 AM

      Perhaps it gives the baking powder a chance to do its thing? The baker in me thinks that you could just make it on the spot and everything would be fine and that this just gives you an overnight option. I haven’t tried that though. Be sure to read the comments about the topping- you might wish to leave it off.

  4. 4

    Kerry — December 14, 2011 @ 6:16 AM

    I had extra eggnog left over from Thanksgiving, and not being an eggnog drinker I looked for recipes to put it in. This one looked the most delicious! I reduced the rum flavoring by half (not my favorite extract) but everything else went as written, including refrigeration overnight for 12 hours. As a previous poster commented, the topping was disastrous. It stuck to the top even with extra greasing I put on as a precaution. My husband and I tried the topping bits that I had to pry off the pan and they were so sweet; we were kind of glad they weren’t on the cake anymore! Other than that, the cake is very moist and quite delicious. If I make this again it will be without the topping.

    • Lori Lange replied: — December 14th, 2011 @ 6:20 AM

      Oh shoot, really?! I wonder if I popped out out of the pan at 10 minutes is why it didn’t stick… still super hot and easy to slide out. I suppose it would be just as good to leave it out. Darn that Betty Crocker (her recipe)!

  5. 5

    Shana — December 15, 2011 @ 8:39 AM

    I had the same problem with the topping sticking–huge mess–and I extra greased the pan and took it out right at 10 minutes. I still took the cake to my mom’s group and everyone raved about it. I would leave the topping off. It really isn’t needed. Several people asked for the recipe. Tastes JUST LIKE egg nog!!

  6. 6

    Suzy — December 26, 2011 @ 10:44 AM

    I put half the batter into the bundt pan THEN sprinkled the topping on top of the batter THEN added the remaining batter on top. The cake came out of the pan perfectly and the topping became a fun layer in the middle of the cake!!

    This cake was a hit at out Christmas Eve party. So moist & flavorful with real nutmeg flavor!!

    • Lori Lange replied: — December 26th, 2011 @ 10:46 AM

      Awesome- great tip!

  7. 7

    Erin @ Texanerin Baking — December 27, 2011 @ 3:14 AM

    I made this for Christmas Eve and it was great. I didn’t use the topping although I wish I would have used it like Suzy did above! And I used lots more glaze because I wanted the cake to be really boozy. We don’t have eggnog in Germany so I used egg liqueur, which I think is even tastier than eggnog. :)

    Thanks a ton for the recipe! The cake was super moist and yummy.

  8. 8

    ChristineH — December 15, 2012 @ 6:36 AM

    Just finished making this cake, it smells delicious however the cake stuck to the pan. Cake is not looking so great might have to try it again & spray with a heavy coating of baking spray. Wish me luck.

  9. 9

    KaitlinB — December 21, 2012 @ 4:48 AM

    I did what Suzy suggested and put the streusel topping in as a middle layer. The cake came right out of the pan, and it is just as moist as everyone claims. Thanks for the wonderful recipe!

  10. 10

    Amy — January 1, 2013 @ 7:52 PM

    Made this for Christmas morning brunch. I did the topping as a middle layer as others suggested and baked it in a 9×13 for about 35 minutes. It was very delicious and everyone loved it. I don’t care for egg nog and I really enjoyed it. Leftovers kept well for several days. I will definitely make this again! Thanks for sharing.

  11. 11

    Margaret — December 7, 2013 @ 2:57 PM

    Although I haven’t made this cake, but I have had difficulty with toppings placed first in bunt pans. You might want to try putting in about half the batter, then the topping and then the remaining batter. That will give you the flavor of the topping without the problems.

  12. 12

    shirley vanderau — December 7, 2013 @ 7:04 PM

    Oh this sounds so wonderful…I think I will soak mine with real rum..

  13. 13

    Debbie — December 17, 2013 @ 7:50 PM

    I don;t have mace…any substitutions for me?

    • Lori Lange replied: — December 18th, 2013 @ 11:23 AM

      leave it out, add a little more nutmeg.