A beautiful cake to wake up to on holiday mornings!
MIDDLE CRUMB LAYER:
- 1/3 cup granulated white sugar
- 1 tablespoon all purpose flour
- 1 tablespoon butter, at room temperature
- 1/2 teaspoon ground nutmeg
- 1 cup granulated white sugar
- 1/2 cup (1 stick) butter, at room temperature
- 1 cup eggnog
- 8 ounces sour cream
- 1 teaspoon rum extract
- 2 large eggs
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup powdered sugar
- 2 tablespoons eggnog
- 1/8 teaspoon ground nutmeg
Grease a 12-cup bundt pan generously with shortening, butter or nonstick spray.
PREPARE THE MIDDLE CRUMB LAYER:
In a small bowl, mix all topping ingredients with a fork until crumbly; set aside.
PREPARE THE CAKE BATTER:
In a large bowl, beat the sugar and butter with an electric mixer on medium speed. Beat in the eggnog, sour cream, rum extract and eggs until blended.
In a separate bowl, whisk together the flour and remaining dry cake ingredients. Stir the dry mixture into the wet mixture. Spoon half of the batter into the pan. Sprinkle the middle crumb layer on top of the batter. Spoon the remaining cake batter on top of the crumb layer. Cover and refrigerate at least 8 hours (or overnight).
BAKE AND ADD GLAZE:
Preheat the oven to 350°F. Uncover the pan; bake 25 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool 10 minutes and then flip out onto a rack to cool completely.
In a small bowl, whisk all of the glaze ingredients together until smooth. Add more eggnog if not thin enough to drizzle. Spoon over coffee cake. Cut and serve.
By: Lori Lange