Overnight Eggnog Coffee Cake Recipe
This Overnight Eggnog Coffee Cake is a delightful holiday treat featuring a moist, spiced cake made with rich eggnog and sour cream, topped with a buttery nutmeg streusel and finished with a smooth eggnog glaze. The batter is prepared and refrigerated overnight, enhancing the flavors and resulting in a tender crumb, perfect for a festive breakfast or dessert.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 8 hours 55 minutes
- Yield: 12 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Streusel Topping
- 1/3 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon butter, softened
- 1/2 teaspoon ground nutmeg
For the Cake
- 1 cup granulated sugar
- 1/2 cup butter or margarine, softened
- 1 cup eggnog
- 1 (8 oz.) container sour cream
- 1 teaspoon vanilla or rum extract
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
For the Glaze
- 1/2 cup powdered sugar
- 1 to 2 tablespoons eggnog
Instructions
- Prepare the Pan: Lightly grease a 9×13 inch baking pan to prevent the cake from sticking during baking.
- Make the Streusel: In a small bowl, combine granulated sugar, flour, softened butter, and ground nutmeg. Mix until the mixture becomes crumbly. Set aside for later use.
- Create Cake Batter: Using an electric mixer on medium speed, beat together the granulated sugar and softened butter until the mixture is smooth and creamy. Then, add in the eggnog, sour cream, vanilla or rum extract, and eggs, mixing until fully incorporated.
- Add Dry Ingredients: Gradually stir in the flour, baking powder, baking soda, salt, and nutmeg until the batter is well combined and smooth.
- Assemble: Pour the batter into the prepared pan and evenly sprinkle the reserved streusel topping over the surface.
- Refrigerate Overnight: Cover the pan and refrigerate the assembled cake for at least 8 hours or overnight. This allows the flavors to meld and the batter to firm up.
- Bake: Preheat the oven to 350°F (175°C). Remove the cover and bake the cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 15-20 minutes before glazing.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar and 1 to 2 tablespoons of eggnog until smooth and pourable.
- Serve: Drizzle the glaze over the cooled cake. Slice and enjoy this festive, flavorful coffee cake.
Notes
- For a stronger holiday flavor, use rum extract instead of vanilla extract.
- The cake batter can be refrigerated for up to 24 hours before baking for convenience.
- If you prefer a thicker glaze, start with 1 tablespoon of eggnog and add more gradually.
- Make sure the butter is softened but not melted for the best streusel texture.
- Allowing the cake to cool slightly before glazing prevents the glaze from melting and running off.
Keywords: eggnog coffee cake, overnight coffee cake, holiday cake, cake with streusel topping, festive dessert, eggnog dessert
Find it online: https://cookcrisis.com/overnight-eggnog-coffee-cake-recipe/
