Eggnog Coffee Cake

• Vegetarian

• Produce

  • 1 1/16 cup Silk soy nog orginal

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 2 5/8 cups Flour
  • 1 2/3 cup Granulated sugar
  • 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 5/8 cup Butter
  • 1 cup Sour cream

Found on deliciouslysprinkled.com

Ingredients

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup Silk Soy Nog Orginal
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup granulated sugar
• 2 Tablespoons all-purpose flour
• 2 Tablespoons butter, softened
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped pecans
• 1/2 cup powdered sugar
• 1 Tablespoon Silk Soy Nog Orginal

Directions

• PRE-STEP: Preheat oven to 350F degrees. Spray a 9x13 inch baking pan with cooking spray. Set aside. MAKE COFFEE CAKE: STEP 1: In a large bowl, cream butter and sugar until blended. STEP 2: Add eggs, one at a time, beating well after each addition. STEP 3: In a small bowl, whisk eggnog, sour cream and vanilla. STEP 4: In another bowl, whisk together flour, baking powder, baking soda and salt. STEP 5: Add flour mixture to the butter mixture alternating with eggnog mixture, beating well after each addition. MAKE STREUSEL: STEP 6: In a small bowl, mix sugar, flour, butter and cinnamon until blended. Stir in the pecans. STEP 7: Pour batter into prepared pan. Sprinkle with streusel topping. Bake for 35-40 minutes or until toothpick inserted into center comes out clean. MAKE EGGNOG GLAZE: STEP 8: In a small bowl, mix powdered sugar and eggnog until smooth. Drizzle over cake. Serve warm.