Putting Off: Eggnog Coffee Cake

I have been putting this off long enough....Things just keep getting in the way.

And if you want to cyber-slap me, be my guest. I deserve it!!

This coffee cake was absolutely amazing.

You can actually see the moistness in this cake.

I found this recipe at Mandy's Recipe Box shortly before Christmas.

The way it is prepared makes for an easy, tasty treat on Christmas morning.

Is there anything better than warm coffee cake? I think not.

You can find Mandy's blog button <----- over there at the left of your screen.

You have got to check out her blog. She makes some of the most amazing foods, and her pictures are "scratch and sniff". Just kidding!! But really, her pictures seem to jump off the screen and end up in my kitchen.

For my crunchy struesel topping I added finely chopped pecans.

When you prepare this cake it has to be refrigerated for 8 hours before baking. The directions make for an easy morning breakfast, brunch, or morning gathering.

Place it in the frig before you go to bed, wake up and pop it in the oven. Simple, simple, simple...

The eggnog glaze is magnificent too, but the cake is just as good without it.

Eggnog Coffee Cake

1 c. granulated sugar

1/2 c. butter, softened

1 c. eggnog

8 oz. sour cream

1 tsp. brandy extract

2 eggs

2 1/2 c. all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Struesel Topping

1/3 c. granulated sugar

1 TBS all-purpose flour

1 TBS butter, soft

1/2 tsp. ground nutmeg

1/4 c. chopped fine pecans

Eggnog Glaze

1/2 c. powdered sugar

1 - 2 TBS eggnog

Grease bottom only of rectangular pan (13 x 9) with shortening. In small bowl, mix all streusel topping ingredients with fork until crumbly (I used pastry blender); set aside.

In large bowl, beat 1 c. granulated sugar and 1/2 c. butter with electric mixer on medium speed, or mix with spoon. Beat in 1 c. eggnog, sour cream, brandy and eggs until blended. Stir in 2 1/2 c. flour, the baking powder, baking soda and salt. Spread in pan. Sprinkle with streusel topping over batter. Cover and refrigerate at least 8 hours. Heat oven to 350 degrees F. Uncover pan; bake 35 - 40 minutes or until toothpick inserted near center comes out clean. Cool 20 minutes.

In small bowl, mix all eggnog glaze ingredients until smooth and thin enough to drizzle. Drizzle over individual coffee cake servings.

Good Luck~Happy Eating~Enjoy

"Give, and it will be given to you. A good amount will be poured into your lap. It will be pressed down, shaken together, and running over. The same amount you give will be measured out to you." Luke 6:38
This recipe is linked to:

Foodie Friends Friday

Lemon Sugar ~ Share-it Saturday