Overnight Eggnog Streusel Coffee Cake

Once this coffee cake is made, it's stored in the fridge until you're ready to bake it the next day. ...MORE + LESS -

1/3 cup granulated sugar

1 tablespoon all-purpose flour

1 tablespoon butter or margarine, softened

1/2 teaspoon ground nutmeg

1 cup granulated sugar

1/2 cup butter or margarine, softened

1 cup eggnog

1 container (250 mL) sour cream (1 cup)

1 teaspoon rum 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

1/2 cup icing sugar

1 to 2 tablespoons eggnog

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1

Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.
2

In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.
3

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, the sour cream, rum extract and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan. Sprinkle Streusel Topping over batter. Cover and refrigerate at least 8 hours.
4

Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
5

In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake. For servings, cut into 5 rows by 3 rows.

Variation Can't wait until the next morning to bake this yummy cake? You don't have to. Just reduce bake time to 30 to 35 minutes if baking immediately.