Christmas Eggnog Coffee Cake with Glaze
Recipe: #10897
October 30, 2013
Categories: Desserts, Cakes, Tube/Bundt, Brunch, Christmas, Easter Thanksgiving, Oven Bake, Flour, Kosher Dairy, more
"When I was looking for an eggnog cake to make for the holidays I found this one years back and have been making it every year, you make the batter and refrigerate for 8-24 hours then you bake it. The end result is a fabulous moist cake!"
Ingredients
- CAKE
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- GLAZE
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Nutritional
- Serving Size: 1 (123.7 g)
- Calories 365.7
- Total Fat - 12.5 g
- Saturated Fat - 7.5 g
- Cholesterol - 75.7 mg
- Sodium - 305.1 mg
- Total Carbohydrate - 58 g
- Dietary Fiber - 0.7 g
- Sugars - 36.7 g
- Protein - 6.4 g
- Calcium - 112.3 mg
- Iron - 0.6 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Grease 12-cup round molded cake pan with shortening.
Step 2
For the cake; In a large bowl, beat 1 1/2 cups granulated sugar and 1/2 cup butter with electric mixer on medium speed. Beat in 1 cup eggnog, the sour cream, rum extract and eggs until blended.
Step 3
In a separate bowl, whisk together flour and remaining dry cake ingredients. Stir dry mixture into wet mixture. Spoon evenly into pan (on top of the topping). Cover and refrigerate at least 8 hours or up to 24 hours.
Step 4
Preheat oven to 350°F.
Step 5
Uncover pan; bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and then flip out onto a rack to cool completely.
Step 6
In a small bowl, mix all glaze ingredients until smooth. Add more eggnog if not thin enough to drizzle. Spoon over coffee cake.
Step 7
Cut and serve.
Tips
No special items needed.