Eggnog Coffee Cake Recipes

EGGNOG COFFEE

Steps:

• Place eggnog in a large saucepan. Cook and stir until heated through. (Do not boil.) Stir in coffee. Pour into cups or mugs; serve immediately. Garnish with whipped cream and nutmeg if desired.

OVERNIGHT EGGNOG STREUSEL COFFEE CAKE

Steps:

• Grease bottom only of rectangular pan, 13x9x2inches, with shortening.
• Make streusel topping; set aside.
• Beat sugar and butter in large bowl with electric mixer on medium speed.
• Beat in eggnog, sour cream, rum extract and eggs until blended.
• Stir in flour, baking powder, baking soda and salt.
• Spread in pan.
• Sprinkle streusel topping over batter.
• Cover and refrigerate atleast 8 hours.
• Heat oven to 350*.
• Uncover; bake 35-40 minutes or until toothpick inserted in center comes out clean.
• Cool 20 minutes.
• Make eggnog glaze; drizzle over coffee cake.
• For serving, cut into 5 rows by 3 rows.
• Note**To cook immediately reduce bake time to 30-35 minutes.

EGGNOG COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter 9 inch fluted or plain tube pan.
• In large bowl of electric mixer, cream butter and sugar until light and fluffy.
• Beat in eggs, eggnog, and vanilla.
• Stir together flour, bakng powder, and salt.
• Gradually beat into butter mixture.
• Prepare topping by combining nuts, sugar and cinnamon.
• Scatter half the topping evenly over bottom of pan.
• Spoon in half batter.
• Add remaining topping and spoon on remaining batter.
• Bake 50 to 60 minute, or until toothpick inserted in center comes out clean.
• Cool 15 minutes before removing from pan.

OVERNIGHT EGGNOG STREUSEL COFFEE CAKE

Steps:

• 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.
• 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.

OVERNIGHT CRANBERRY-EGGNOG COFFEE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a small bowl, whisk eggnog, sour cream and vanilla. In another bowl, whisk flour, baking powder, orange zest, baking soda and salt; add to the creamed mixture alternately with eggnog mixture, beating well after each addition. Stir in cranberries. , Transfer to a greased 13x9-in. baking pan. For streusel, in a small bowl, mix sugar, flour, butter and cinnamon until blended. Stir in pecans; sprinkle over batter. Refrigerate, covered, at least 8 hours or overnight. , Preheat oven to 350°. Remove pan from refrigerator while oven heats. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack 20 minutes., For glaze, in a small bowl, mix confectioners' sugar and eggnog until smooth; drizzle over cake. Serve warm.