Overnight Eggnog Streusel Coffee Cake

 

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.