This recipe has been one of my family’s favourites since I was a kid. My mother would whip this up in a moments notice when local friends or family would call and say “Put the coffee on, we’re dropping by!”
There is nothing ‘sweeter‘ than serving your guests something amazingly delicious, hot out of the oven that’s made with love by you!
If you only make one dessert this Holiday season – I would definitely recommend this one! This Eggnog & Rum Coffee Cake is like a dream. It is a quick & effortless recipe that is perfect for the holidays and allows you to spend time with your family instead of being in the kitchen! Simply throw the batter together in a pan the night before, and refrigerate overnight. Pop it in the oven the next morning and ta-da! You get a perfectly moist, spongey, light, festive & delicious eggnog coffee cake!
In a small bowl, mix all of the Streusel Topping ingredients (sugar, flour, butter, nutmeg) together with a fork until crumbly. Set aside.
In the bowl of your stand mixer, beat together 1 cup sugar & 1/2 cup softened butter on medium speed until light and fluffy.
Beat in 1 cup eggnog, 8 ounces sour cream, 1 teaspoon spiced rum and 2 eggs until well blended. Stir in 2 1/2 cups flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon baking soda & 1/2 teaspoon salt.
Spread batter evenly into the pan and sprinkle with the streusel topping. Cover and refrigerate for at least 8 hours.
Preheat oven to 350F. Uncover pan and bake 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 15 – 20 minutes. Mix the powdered sugar & eggnog to make the Eggnog Glaze and drizzle over cake.