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Prep 20min
Total9hr20min
Servings15
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Ingredients
Streusel Topping
1/3
cup granulated sugar
1
tablespoon Gold Medal™ all-purpose flour
1
tablespoon butter or margarine, softened
1/2
teaspoon ground nutmeg
Coffee Cake
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
Eggnog Glaze
1/2
cup powdered sugar
1
to 2 tablespoons eggnog
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Steps
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.
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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.
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