Ingredients:
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
Directions:
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.
Servings: 15
Time preparation: 15 min.
Time total: 45 min.