OVERNIGHT EGGNOG COFFEE CAKE W/ NOG GLAZE
www.RecipeGirl.com
TOPPING:
1/3 cup granulated sugar
1 Tbs all-purpose flour
1 Tbs butter, softened
½ tsp ground nutmeg
CAKE:
1 cup granulated sugar
½ cup butter, softened
1 cup eggnog
8 ounces sour cream
1 tsp rum extract
2 large eggs
2½ cups all-purpose flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
¼ tsp ground nutmeg
¼ tsp ground mace
GLAZE:
½ cup powdered sugar
2 Tbs eggnog
1/8 tsp nutmeg
1. Grease 12-cup round molded cake pan with shortening.
2. In a small ball, 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 ½ 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.
Servings: 15
Cooking 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).
Recipe Source: Adapted from Betty Crocker
PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.
RATE THIS RECIPE[ratings]
“Incredibly moist cake. The drizzle on top basically absorbs into the cake to add to the moistness. Absolutely delicious.”
-San Diego, CA
2 Comments
Brunch possibility.
[Reply]
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.
[Reply]