Overnight Eggnog Coffee Cake Recipe

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1/3 cup sugar

1 Tbsp. all-purpose flour

1 Tbsp. butter or margarine, softened

1/2 tsp. ground nutmeg

1 cup sugar

1/2 cup butter or margarine, softened

1 cup eggnog

1 cup (8 oz.) sour cream

1 tsp. rum extract or vanilla extract

2 eggs

2 1/2 cups all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup powdered sugar

1 - 2 Tbsp. eggnog

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Grease only the bottom of a 9×13 inch baking pan.
In a small bowl, mix all Streusel Topping ingredients with a fork until crumbly. Set aside.
In large bowl, beat the sugar and butter with an electric mixer on medium speed, or mix with a spoon.
Beat in the eggnog, sour cream, rum extract and eggs until blended.
Stir in the flour, baking powder, baking soda and salt.
Spread in the pan.
Sprinkle the streusel topping over the batter.
Cover and refrigerate at least 8 hours.
Preheat oven to 350°.
Bake 35 to 40 minutes, uncovered, or a until toothpick inserted in the center comes out clean.
Cool 20 minutes.
In small bowl, mix all eggnog glaze ingredients until smooth and thin enough to drizzle.
Drizzle over the coffee cake.

Find it online: https://www.livingonadime.com/leftover-eggnog-recipes/