Overnight Eggnog Streusel Coffee Cake Recipes

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OVERNIGHT EGGNOG STREUSEL COFFEE CAKE



Overnight Eggnog Streusel Coffee Cake image

Once this coffee cake is made, it's stored in the fridge until you're ready to bake it the next day.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 9h20m

Yield 15

Number Of Ingredients 16

1/3 cup granulated sugar
1 tablespoon Gold Medal™ all-purpose flour
1 tablespoon butter or margarine, softened
1/2 teaspoon ground nutmeg
1 cup granulated sugar
1/2 cup butter or margarine, softened
1 cup eggnog
1 container (8 ounces) 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
1/2 cup powdered sugar
1 to 2 tablespoons eggnog

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.

Nutrition Facts : Calories 275, Carbohydrate 40 g, Cholesterol 70 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 240 mg

OVERNIGHT EGGNOG STREUSEL COFFEE CAKE



Overnight Eggnog Streusel Coffee Cake image

A Gold Medal Flour Recipe. If you don't want to wait overnight to bake; adjust time. See note below.

Provided by Misti_Country_Girl

Categories     Breads

Time 45m

Yield 15 serving(s)

Number Of Ingredients 16

1 cup sugar
1/2 cup butter or 1/2 cup margarine, softened
1 cup eggnog
8 ounces sour cream
1 teaspoon rum extract
2 eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup sugar
1 tablespoon all-purpose flour
1 tablespoon butter or 1 tablespoon margarine, softened
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup powdered sugar
1 -2 tablespoon eggnog

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.

Nutrition Facts : Calories 292.8, Fat 12.5, SaturatedFat 7.5, Cholesterol 64.1, Sodium 190.9, Carbohydrate 41.4, Fiber 0.6, Sugar 23.4, Protein 4.3

OVERNIGHT CRANBERRY-EGGNOG COFFEE CAKE



Overnight Cranberry-Eggnog Coffee Cake image

To use up leftover eggnog, cranberries and pecans from the holiday season, I added them to a classic coffee cake recipe. Mix it all together the night before, and bake it in the morning. -Lisa Varner, El Paso, Texas

Provided by Taste of Home

Categories     Brunch

Time 1h

Yield 15 servings.

Number Of Ingredients 21

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 cup eggnog
1 cup sour cream
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon grated orange zest
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried cranberries
STREUSEL:
2/3 cup sugar
2 tablespoons all-purpose flour
2 tablespoons butter, softened
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon eggnog

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.

Nutrition Facts : Calories 350 calories, Fat 15g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 255mg sodium, Carbohydrate 50g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.

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Top Asked Questions

How do you make a Christmas cake with Eggnog?
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.
Can you make eggnog coffee cake the night before?
This Eggnog Coffee Cake is a holiday classic in our family. I make this every year for Christmas morning and the best part is that I can make it the night before and then toss it in the oven in the morning. I also used Silk Soy Nog Orginal which is dairy-free and makes this coffee cake so delicious!
How long do you cook eggnog glaze?
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.
How do you make eggnog with sour cream and vanilla?
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.

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