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–+ servings
Overnight Eggnog Coffee Cake
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4.54 from 45 votes

Overnight Eggnog Coffee Cake

Prepare this delicious eggnog infused coffee cake the night before, then bake on Christmas morning for an easy breakfast everyone will love.
Prep Time20 minutes
Cook Time45 minutes
Additional Time8 hours
Total Time9 hours 5 minutes
Course: Breakfast
Cuisine: American
Servings: 16 servings
Calories: 268kcal

Equipment

Ingredients

For the streusel topping

  • 1/3 cup granulated sugar
  • 1 tablespoon flour
  • 1 tablespoon butter softened
  • 1/2 teaspoon ground nutmeg

For the cake

  • 1 cup granulated sugar
  • 1/2 cup butter or margarine softened
  • 1 cup eggnog
  • 1 8 oz. container sour cream
  • 1 teaspoon vanilla or rum extract
  • 2 eggs
  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg

For the glaze

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

Instructions

  • Lightly grease a 9x13 inch pan.
  • In a small bowl, combine streusel ingredients until crumbly. Set aside.
  • To make the cake: with an electric mixer on medium speed, beat sugar and 1/2 cup butter until smooth and creamy. Mix in the eggnog, sour cream, rum or vanilla extract and eggs.
  • Stir in the flour, baking powder, baking soda, salt and nutmeg. Sprinkle the streusel topping over the batter.
  • Cover and refrigerate for at least 8 hours, or overnight.
  • Preheat oven to 350 degrees. Uncover pan and bake for 35-40 minutes, or until toothpick inserted in the center comes out clean. Cool for 15-20 minutes.
  • Meanwhile, make glaze by whisking together powdered sugar and eggnog in a small bowl until smooth. Drizzle of cake and serve.

Nutrition

Serving: 1g | Calories: 268kcal | Carbohydrates: 43g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 51mg | Sodium: 222mg | Fiber: 1g | Sugar: 22g