Eggnog & Rum Coffee Cake


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!


Eggnog & Rum Coffee Cake
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  1. 1 cup sugar
  2. 1/2 cup unsalted butter, softened
  3. 1 cup eggnog
  4. 1 container (8 ounces) sour cream
  5. 1 teaspoon spiced rum
  6. 2 eggs
  7. 2 1/2 cups all-purpose flour
  8. 1 1/2 teaspoons baking powder
  9. 1/2 teaspoon baking soda
  10. 1/2 teaspoon salt
Streusel Topping
  1. 1/3 cup sugar
  2. 1 tablespoon all-purpose flour
  3. 1 tablespoon unsalted butter, softened
  4. 1/2 teaspoon nutmeg
Eggnog Glaze
  1. 1/2 cup powdered sugar
  2. 2 tablespoon eggnog
  1. Grease a 9″x13″ pan with non-stick cooking spray.
  2. In a small bowl, mix all of the Streusel Topping ingredients (sugar, flour, butter, nutmeg) together with a fork until crumbly. Set aside.
  3. In the bowl of your stand mixer, beat together 1 cup sugar & 1/2 cup softened butter on medium speed until light and fluffy.
  4. 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.
  5. Spread batter evenly into the pan and sprinkle with the streusel topping. Cover and refrigerate for at least 8 hours.
  6. 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.
Rose & Lea

Batter before refrigerating & baking.


IMG_1064  goo

Natasha xo