Eggnog Coffee Cake

 Eggnog Coffee Cake

TOPPING:

⅓ cup sugar

1 tbsp flour

1 tbsp butter, softened

½ tsp nutmeg

CAKE:

1 cup sugar

½ cup butter, softened

1 cup eggnog

8oz sour cream

1 tsp vanilla

2 eggs

2 ½ cups flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

¼ tsp nutmeg

¼ tsp mace

GLAZE:

½ cup powdered sugar

2 tbsp eggnog

⅛ tsp nutmeg

HOW TO PREPARE:

Grease a 12 cup bundt pan generously. In a small bowl, mix all topping ingredients; set aside. In a large bowl, beat the sugar and butter with a mixer on medium speed. Beat in the eggnog, sour cream, vanilla extract and eggs until blended. Add dry cake ingredients. Spoon half of the batter into the pan. Sprinkle the topping over the batter. Then cover with the remaining cake batter. Cover and refrigerate for at least 8 hours or overnight. Uncover the cake and bake at 350 degrees for 25-35 minutes or until done. Cool 10 minutes and then invert cake onto cooling rack to cool completely. In a small bowl, mix together glaze ingredients until smooth. Add more eggnog if not thin enough to drizzle. Spoon over cake. Cut and serve.