Overnight Eggnog Streusel Coffee Cake
Wake up to decadent holiday flavors with this Overnight Eggnog Streusel Coffee Cake, a perfect make-ahead treat for festive mornings or cozy gatherings. Infused with the rich, creamy taste of eggnog and a hint of warming nutmeg, this moist coffee cake is topped with a buttery cinnamon-streusel that adds a delightful crunch to every bite. Prepared the night before, this effortless recipe lets you enjoy the luxury of freshly baked goodness in the morning with minimal hassle. Serve it as is or drizzle it with an optional eggnog glaze for an extra touch of sweetness. Ideal for brunches, holiday breakfasts, or as a crowd-pleasing dessert, this coffee cake blends classic flavors with convenience for a truly special treat.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cup Eggnog
- 0.5 cup Butter, melted and cooled
- 2 Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Brown sugar
- 0.25 cup Unsalted butter, cold and cubed
- 1 teaspoons Ground cinnamon
- 0.5 cup All-purpose flour (for streusel)
- 0.5 cup Powdered sugar (optional, for glaze)
- 2 tablespoons Eggnog (optional, for glaze)
Instructions
In a large mixing bowl, whisk together 2.5 cups of flour, granulated sugar, baking powder, nutmeg, and salt.
In another bowl, combine the eggnog, melted butter, eggs, and vanilla extract. Mix until well blended.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir gently until just combined, being careful not to overmix.
Grease or line a 9x9-inch baking pan. Pour the batter evenly into the prepared pan and smooth the top with a spatula.
To make the streusel topping, combine brown sugar, cold cubed butter, ground cinnamon, and 0.5 cups of flour in a small bowl.
Using a pastry cutter (or your fingers), mix until the streusel forms coarse crumbs.
Sprinkle the streusel topping evenly over the coffee cake batter.
Cover the pan tightly with plastic wrap and refrigerate overnight (or for at least 8 hours).
When ready to bake, preheat your oven to 350°F (175°C). Remove the coffee cake from the refrigerator and let it sit at room temperature while the oven preheats.
Bake the coffee cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Let the coffee cake cool in the pan for about 20 minutes before serving.
Optional: Make an eggnog glaze by whisking together powdered sugar and eggnog until smooth. Drizzle over the cooled coffee cake before serving.
Nutrition Facts
Calories |
4360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.7 g | 214% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 888 mg | 296% | |
| Sodium | 1490 mg | 65% | |
| Total Carbohydrate | 633.8 g | 230% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 353.9 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 526 mg | 40% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1065 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
