The Yankee Chef: This says Yankee!
Streusel Eggnog Rum Cake
1 cup brown sugar 1/2 cup butter or margarine, softened 1 t. cinnamon 1 cup eggnog 1 package (8 oz.) plain yogurt 1 teaspoon rum extract 2 eggs 3 cups flour 2 teaspoons baking powder 1/2 teaspoon baking soda
Struesel Topping: 1/2 cup sugar 1 tablespoon flour 1 tablespoon butter or margarine, melted 1/2 teaspoon nutmeg
Preheat oven to 350-degrees F. Spray the bottom and sides of a 10-inch bundt pan well with nonstick cooking spray. Lightly flour, shaking the excess off; set aside. In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.
In large bowl, beat brown sugar, butter and cinnamon with an electric mixer until fluffy. Beat in eggnog, yogurt, rum extract and eggs until blended. Stir in flour, baking powder, baking soda and salt.Pour into pan evenly, tapping the bottom on the countertop if needed. Sprinkle Streusel Topping over batter. Bake for 50-55 minutes or until it springs back when touched on top. Remove from oven, let cool and carefully invert onto plate to remove from bundt pan. Invert, again, onto serving plate.
You can substitute the streusel topping with eggnog glaze if preferred, or have both if desired.
Simply mix 1/2 cup powdered sugar with 1-2 tablespoons of eggnog until smooth enough to drizzle. Wait until the cake is completely cool.
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