|
| 1/3 | cup granulated sugar |
| 1 | tablespoon Gold Medal® 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 (8 ounces) sour cream |
| 1 | teaspoon rum extract |
| 2 | eggs |
| 2 1/2 | cups Gold Medal® all-purpose flour |
| 1 1/2 | teaspoons baking powder |
| 1/2 | teaspoon baking soda |
| 1/2 | teaspoon salt |
|
| 1/2 | cup powdered sugar |
| 1 | to 2 tablespoons eggnog |
| 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. |
| No changes. |
|
| 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. |
Nutrition Information:
275 ( 100); 11g ( 7g, ncg); 70mg; 240mg; 40g ( 1g, ncg); 4g 8%; 0%; 6%; 6% 1 ; 1 1/2 ; 0 ; 2 2 1/2