Egg Nog Coffee Cake
By: Beth Crave
1 cup granulated sugar
1/2 cup butter, softened
1 cup eggnog
1 container (8 ounces) Crave Brothers Mascarpone Cheese, room temperature
1 teaspoon rum extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon butter or margarine, softened
1/4 teaspoon ground nutmeg
Grease bottom only of rectangular pan, 13x9x2 inches, with shortening.
In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.
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. Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
Egg Nog Glaze:
1/2 c. powdered sugar
1-2 Tbsp. Egg Nog
In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake.
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Note: You can wait until right before baking to make the struesel topping and sprinkle it on the batter and then bake if you want a more crunchy-type topping.
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