Overnight Eggnog Coffee Cake with a Nog Glaze

An incredibly moist and flavorful cake for the eggnog fan.

Happy New Year! The best way to start your new year is to cut into this Eggnog Coffee Cake! Well, it was for me!

Let the batter set overnight, makes an easy morning breakfast. Bake it the next day! Unless you have set your coffeecake batter in a deep freeze sunroom like mine, add a bit more time to the baking.

I used a pretty Rose Bundt Pan so that it would look festive for our beautiful occasion! This is an incredibly moist cake, perfect for an open house New Year’s day party, or just because!

Overnight Eggnog Coffee Cake with a Nog Glaze

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Coffee Cake

1 cup granulated sugar
1/2 cup butter, softened
1 cup eggnog ( low fat )
1 container (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
1/4 teaspoon ground mace

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Eggnog Glaze

1/2 cup powdered sugar
1 to 2 tablespoons eggnog
1/8 teaspoon fresh grated nutmeg

DIRECTIONS

Grease 12 – cup round molded cake pan with shortening.

In a large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, or mix with a spoon.
Beat in 1 cup eggnog, the sour cream, rum extract, and eggs until blended.
Stir in 2 1/2 cups flour, the baking powder, baking soda, and salt.
Spread in pan. Cover and refrigerate for at least 8 hours.

Pre Heat oven to 350°F. Uncover pan; bake 25 to 30 minutes or until a toothpick inserted in center comes out clean.
Cool 10 minutes then flip out onto a rack and cool completely.

In a small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake.

Recipe semi adapted from Betty Crocker and Recipe Girl

HERE ARE A FEW MORE RECIPES USING EGGNOG THAT YOU MIGHT LIKE TO TRY:

28 Delicious Recipes using Eggnog

Eggnog Cinnamon Rolls

Eggnog French Toast

Ho Ho Ho Holiday Eggnog

Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self- trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! 

She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow Nettie on her blog, Moore or Less Cooking, or here: FACEBOOK | TWITTER| PINTEREST | BLOGLOVIN |INSTAGRAM

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