Overnight Eggnog Streusel Coffee Cake

Source: Betty Crocker

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 (8 ounce) container 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

Grease bottom only of 13 x 9-inch baking pan 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 degrees F. Uncover pan; bake 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool 20 minutes.

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.

High Altitude (3500-6500 ft) No changes.

Nutrition Information: 1 Serving: Calories 275 (Calories from Fat 100); Total Fat 11g (Saturated Fat 7g, Trans Fat ncg); Cholesterol 70mg; Sodium 240mg; Total Carbohydrate 40g (Dietary Fiber 1g, Sugars ncg); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 6%; Iron 6%

Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices