Eggnog Streusel Breakfast Cake (Overnight)

eggnog-streusel-breakfastServes 12-14

Ingredients

  • Streusel Topping
  • 1/3 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon butter, softened
  • 1/2 teaspoon ground cinnamon

Coffee Cake

  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 cup eggnog
  • 1 cup Pavel’s vanilla low fat yogurt
  • 1 teaspoon rum or rum extract extract
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Eggnog Glaze

  • 1/2 cup powdered sugar
  • 1 to 2 tablespoons eggnog

Preparation

Generously grease rectangular pan, 13x9x2 inches, with cooking spray. In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed. Beat in 1 cup eggnog, the yogurt, rum and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan. Sprinkle Streusel Topping over batter. Cover and refrigerate overnight. Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. In a small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake.