A Great Yankee Cake

This Says Yankee!

The reason isn’t because of the rum, brown sugar or eggnog, but the warmth it brings just looking at the finished product. Imagine curling up in your favorite blanket, feet up on the couch or on the lap of the person next to you and indulging in this cake with some hot cocoa when it’s 20-degrees outside. Looking across the yard and seeing a foot of snow on the ground and more on the way, yet you’re laughing at Jack Frost cause you hear him knockin’, but he can’t come in. This cake’s all yours!

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. As for it being lumpy? It should be.

Pour into pan evenly, tapping the bottom on the countertop if needed to level it out. 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.