Eggnog Cake
Moist eggnog coffee cake with sour cream, nutmeg, rum extract, streusel topping, and eggnog icing.
Ingredients
- Butter softened
- Sugar
- Eggnog
- Sour cream
- Eggs
- Rum extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Nutmeg
- Brown sugar for streusel
- Flour for streusel
- Butter for streusel
- Powdered sugar for icing
- Eggnog for icing
- Optional extra nutmeg
Instructions
- Preheat oven and grease a 9x13 baking pan.
- Cream butter and sugar until light.
- Add eggnog, sour cream, eggs, and rum extract. Mix until combined.
- Add flour, baking powder, baking soda, salt, and nutmeg. Mix just until no dry streaks remain.
- Spread batter evenly in the prepared pan.
- Mix streusel ingredients until crumbly.
- Sprinkle streusel over the batter.
- Bake until a toothpick inserted in the center comes out clean.
- Cool cake before icing.
- Whisk powdered sugar and eggnog into a smooth drizzle.
- Drizzle icing over cooled cake and let set before serving.
Notes
Measure flour carefully so the cake does not turn dense. Room-temperature ingredients mix more evenly. Rum extract helps the cake taste like eggnog instead of plain vanilla nutmeg cake. Store covered at room temperature up to 3 days or freeze individual pieces up to 2 months.
