This overnight Eggnog Coffee Cake is drizzled with a sweet eggnog glaze.
The most wonderful thing about making a holiday breakfast is when you are able to make it ahead. No one wants to cook on a fun (sometimes stressful) holiday morning, right? This eggnog coffee cake is one of those fantastic make-ahead recipes. You can prepare the batter in the pan the night before, and then all you have to do is pop it into the oven to bake in the morning.
Instead of a crumb topping for this cake (something that it called for in the original recipe), we are opting for sprinkling the crumb topping smack dab in the middle of the cake instead. Half of the batter is spooned into the pan, then the crumb layer, and then the rest of the batter. At this point, you will cover the pan with plastic wrap and refrigerate it overnight.
Glaze for the eggnog coffee cake:
After baking your eggnog coffee cake, you will let it cool on a wire rack. Then you can prepare the glaze to drizzle on top. The glaze is a mix of powdered sugar, eggnog and nutmeg. It’s just enough of a sugary drizzle to add some additional pizzazz and flavor to the cake. There are no fresh cranberries in the recipe, but they look pretty to add as a garnish.
Slices reveal a tender cake. You can spot the extra crumb layer right in the middle. And that glaze just adds a tiny bit of icing to enjoy with the cake. This is such a delicious coffee cake to enjoy on Thanksgiving or Christmas morning with your family and other relatives or friends. It’s a favorite– enjoy!
Here are a few more recipes using eggnog that you might like to try:
- Eggnog Cookies
- No Yeast Eggnog Cinnamon Rolls
- Eggnog Pancakes
- Spiced Rum and Eggnog Cupcakes
- Eggnog Bread
- Eggnog Pie
- Cinnamon Eggnog Scones
- Cranberry Eggnog Cheesecake
Overnight Eggnog Coffee Cake
MIDDLE CRUMB LAYER:
- 1/3 cup granulated white sugar
- 1 tablespoon all purpose flour
- 1 tablespoon butter, at room temperature
- 1/2 teaspoon ground nutmeg
- 1 cup granulated white sugar
- 1/2 cup (1 stick) butter, at room temperature
- 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
- 1/2 cup powdered sugar
- 2 tablespoons eggnog
- 1/8 teaspoon ground nutmeg
- Grease a 12-cup bundt pan generously with shortening, butter or nonstick spray.
PREPARE THE MIDDLE CRUMB LAYER:
- In a small bowl, mix all topping ingredients with a fork until crumbly; set aside.
PREPARE THE CAKE BATTER:
- In a large bowl, beat the sugar and butter with an electric mixer on medium speed. Beat in the eggnog, sour cream, rum extract and eggs until blended.
- In a separate bowl, whisk together the flour and remaining dry cake ingredients. Stir the dry mixture into the wet mixture. Spoon half of the batter into the pan. Sprinkle the middle crumb layer on top of the batter. Spoon the remaining cake batter on top of the crumb layer. Cover and refrigerate at least 8 hours (or overnight).
BAKE AND ADD GLAZE:
- Preheat the oven to 350°F. Uncover the pan; bake 25 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool 10 minutes and then flip out onto a rack to cool completely.
- In a small bowl, whisk all of the glaze ingredients together until smooth. Add more eggnog if not thin enough to drizzle. Spoon over coffee cake. Cut and serve.