EGGNOG COFFEE CAKE

I got this recipe last year from a Food Network magazine.

Cake:
Cooking spray
2 cups all-purpose flour
1 tsp baking powder
1 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
10 tbsp unsalted butter, room temperature
1 cup granulated sugar
2 large eggs + 1 egg yolk
1 tbsp pure vanilla extract
1 cup sour cream

Topping and Glaze:
3/4 cup all-purpose flour
3/4 cup packed light brown sugar
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
Pinch of salt
5 tbsp cold unsalted butter, cut into small pieces
1 1/2 cup confectioners' sugar
3 to 4 tbsp eggnog

To Make the Cake:
Preheat oven to 350 degrees.
Coat a 9-inch springform pan with the cooking spray.

Whisk flour, baking powder, nutmeg, cinnamon, soda, and salt in a medium bowl.
Beat butter and granulated sugar in a large bowl with mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, egg yolk, and vanilla extract until combined.

Reduce mixer speed to low and add the flour mixture in three batches, alternating with the sour cream in two batches. Increase speed to medium high and beat until well combined, about 30 seconds. Pour batter into the prepared pan and set aside.

To make the topping:
Combine the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Work in the butter with your fingers until clumpy. Scatter topping over the cake batter.

Bake at 350 degrees 1 hour to 2 hour and 10 minutes or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool 20 minutes, then remove the springform ring and allow to cool completely.

To Make the Glaze:
Whisk the confectioners' sugar with 3 tablespoons of the eggnog in a medium bowl until smooth. If the glaze is too thick, gradually whisk in the remaining tablespoon of eggnog as needed. Before serving, drizzle the glaze over the cake.

Yield: 8 servings
Note: Can be made ahead and glazed up to three days ahead of planned serving. Store covered at room temperature.