Eggnog Cinnamon Walnut Streusel Coffee Cake
- 1 cup light brown sugar, packed
- 1/2 cup all-purpose flour
- 1 1/2 tsp. ground cinnamon
- 1 1/2 cup chopped walnuts
- 1/2 cup cold butter, cut into pieces
- 3/4 cup butter, at room temperature
- 1 cup sugar
- 1/3 cup light brown sugar
- 1 1/2 tsp. pure vanilla extract
- 3/4 tsp. salt
- 2 1/2 tsp. baking powder
- 3 large eggs
- 3/4 cup Hood® Sour Cream
- 1 1/4 cup Hood® Vanilla Eggnog
- 3 3/4 cup all-purpose flour
- 1 cup powdered sugar
- 3 Tbsp. Hood® Vanilla Eggnog
Preheat oven to 350°F. Grease a 9" by 13" pan.
Place the brown sugar, flour, cinnamon, and walnuts in a medium bowl and combine well. Add the butter. Using your fingers, mix until the ingredients form a crumble. Set aside.
In a large bowl of an electric mixer, beat together the butter, sugar, brown sugar, vanilla extract, salt and baking powder. Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the sour cream and the eggnog until well combined. Add the flour to the butter mixture alternately with the sour cream/eggnog mixture, beating on low speed until just combined. Spread half the batter (about 2 1/2 cups) into the prepared pan, spreading all the way to the edges.
Sprinkle with half the streusel mixture (about 1 1/2 cups). Spoon the remaining batter on top of the streusel, and use a table knife to gently cover the streusel completely with the batter. Sprinkle the remaining streusel on top of the batter.
Bake the cake for about 34 to 37 minutes. The cake is done when a cake tester inserted into the center comes out clean. Remove the cake from the oven and allow it to cool for 20 minutes on a wire rack.
In a medium mixing bowl, combine the powdered sugar and the eggnog. Before cutting the cake, use a teaspoon to drizzle the glaze on top.
Per serving: Calories: 529, Carbohydrate: 70 grams, Fat: 25 grams, Saturated fat: 12 grams, Protein: 8 grams, Cholesterol: 87 milligrams, Sodium: 367 milligrams, Calcium: 132 milligrams.