Eggnog Coffee Cake

Eggnog Coffee Cake 2 CAKES FOR THE CAKES: 2 1/2 cup all-purpose flour 1 cup granulated sugar 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp kosher salt 3/4 cup unsalted butter, softened 1/2 tsp ground nutmeg 1 tsp rum flavoring 2/3 cup egg nog FOR THE STREUSEL: 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/2 cup light brown sugar, packed 1/2 tsp ground nutmeg 2 Tbsp unsalted butter, softened FOR THE GLAZE: 2 cup powdered sugar 1 tsp ground nutmeg 1/4 cup egg nog FOR THE CAKE: Preheat oven to 325 degree F. Grease two 8inch round cake pans with baking spray. Set aside. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Add butter until mixture becomes crumbly. Beat in nutmeg, rum flavoring and egg nog. Beat on high for about 2 minutes, scraping down sides of bowl as needed. Divide batter evenly into two prepared pans. FOR THE STREUSEL: In a small bowl, combine flour, sugars, nutmeg and butter. Use your hands to combine until crumbly (or use a food processor, pulsing until mixed). Sprinkle evenly over both cakes. Bake in oven for 25-30 minutes, rotating pans halfway through. Remove from oven and cool in pans 5 minutes, then remove cakes and cool completely on wire rack. FOR THE GLAZE: Whisk together the powdered sugar, nutmeg and egg nog until smooth. Drizzle over completely cooled cakes. Store in airtight container for up to 4 days. OR if desired, freeze the cakes before adding the glaze. Store in freezer in airtight containers. When ready to enjoy, thaw on counter (in containers). Once thawed, make glaze and enjoy!