I have been at a loss this weekend about what to think about the tragedy that occurred in Newtown, Connecticut. My thoughts and prayers go out to all the families who have lost a loved one. I cannot comprehend how someone could do something so terrible. I cannot fathom going through something so terrible. I pray that the families affected will find some solace in their faith and in the support of everyone. I don’t think there is one parent out there whose heart is breaking for those families.
Let me move on to another subject….
We did our groceries this weekend and of course bought more eggnog. Apparently I want to enjoy it as much as possible.
This cake was so good with the delicious taste of eggnog and the hint of nutmeg.
Egg Nog Coffee Cake
1 cup granulated sugar
1/2 cup butter or margarine, softened
1 cup eggnog
1 container (8 ounces) sour cream
1 teaspoon rum extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
1 tablespoon all-purpose flour
1 tablespoon butter or margarine, softened
1/2 teaspoon ground nutmeg
Grease bottom only of rectangular pan, 13x9x2 inches, with shortening. 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, or mix with 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. Sprinkle Streusel Topping over batter. Cover and refrigerate at least 8 hours. Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
Egg Nog Glaze
1/2 c. powdered sugar
1-2 Tbsp. Egg Nog
In small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake.
This would be delicious on Christmas morning for breakfast or brunch.
Have a great Monday!