Holiday Gluten Free Coffee Cake

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 1 cup Confectioners' sugar
  • 2 5/8 cups Gluten free flour
  • 1/2 tsp Salt
  • 1 2/3 cup Sugar
  • 2 1/4 tsp Vanilla

• Nuts & Seeds

  • 1 cup Pecan

• Dairy

  • 3/4 cup Butter, unsalted
  • 1 cup Sour cream

• Beer, Wine & Liquor

  • 1 cup Eggnog

• Other

  • 2 tbsp Eggnogg

Found on dishingdelish.com

Description

Directions

• Preheat oven to 350°F. Grease a 9x13-inch baking pan. 
• In a large bowl, cream together butter, sugar, and vanilla extract.
• Beat each egg in slowly until just mixed in. Slowly add eggnog and sour cream. 
• In a separate bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt).
• Slowly add dry ingredients to wet ingredients until mixed well. Fold in pecans. Add mixture to baking pan. 
• For streusel, mix together sugar, butter, cinnamon, pecans, and flour until well combined. Sprinkle evenly over coffee cake batter. 
• Bake 30-35 minutes, or until cake is golden brown and a toothpick comes out clean. 
• Melt butter in saucepan. 
• Add other ingredients. Whisk constantly until sugar is completely melted.
• Drizzle over coffee cake while still warm.