Egg Nog Coffee Cake with Brown Sugar Crumble

Ingredients

for the Brown Sugar crumble topping:

• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 cup flour
• 1 teaspoon nutmeg
• 1/2 cup butter, softened

for the cake batter:

• 1 cup sugar
• 1/2 cup butter, softened
• 1 cup AE Eggnog (any variety)
• 1 cup AE Sour Cream
• 2 large eggs
• 2 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions

Preheat the oven to 350ºF.  Coat a 9×13″ baking pan with nonstick cooking spray.

In a medium bowl, mix together the crumble topping ingredients until well mixed.  Set aside.

In a large bowl, cream together 1 cup sugar and 1/2 cup butter until well blended and smooth.  Beat in the eggnog, sour cream, eggs until blended.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt & 1/2 teaspoon nutmeg.  Stir this mixture into the wet ingredients until just blended.

Spread the batter into the greased pan and sprinkle the crumble topping mixture in little chunks all over the top.*  Bake for 35-45 minutes, until a toothpick inserted in the center comes out clean!

The coffee cake can be refrigerated at this point and baked the following day. Let the cake sit for 30-45 minutes to come to room temperature and then bake as directed.

Adapted from http://sweetannas.com/2011/11/eggnog-crumble-coffee-cake.html

Makes 12 servings